Vegan Chili with coconut rice
Vegan Chili with coconut rice

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, vegan chili with coconut rice. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Vegan Chili with coconut rice. #mycookbook, this yummy chili is made from what I can find in the fridge, freezer and cupboards! Add water until it just covers the rice, then tip in the coconut milk. Serve with coconut rice for an amazing vegan meal!

Vegan Chili with coconut rice is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Vegan Chili with coconut rice is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook vegan chili with coconut rice using 18 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vegan Chili with coconut rice:
  1. Prepare 1 Onion diced
  2. Get 2 Cloves Garlic
  3. Make ready 1 Bag veggie mince
  4. Take 1 Tin Tomatoes
  5. Take 2 Tbsp Tomato Puree
  6. Take 3 Tsp Paprika
  7. Make ready 3 Tsp Cumin
  8. Take 2 Tsp Chilli flakes
  9. Take 2 Bay Leaves
  10. Prepare 1 Veggie Stock Cube
  11. Take 1 Tsp sugar
  12. Get 2 Tins Beans (I used butter and haricot)
  13. Get 1 Courgette diced
  14. Get 2 Grated Carrots
  15. Prepare 100 g Rice
  16. Take 1 Tin coconut milk
  17. Get to taste Salt and pepper
  18. Get 2 Tbsp Oil

In this video my husband helps me to show you how he makes rice and peas (or rice and beans) Jamaican style or a Jamaican Rice and Peas recipe. In a saucepan, combine coconut milk, water, sugar, and salt. Bring to a boil over medium heat. Now, if you're wondering if you're about to see a million tofu recipes… don't.

Instructions to make Vegan Chili with coconut rice:
  1. Heat the oil in a large pan (with a lid) on a medium heat. Add the onions and cook until they’re translucent. Add the garlic, courgette and carrot, cook until soft.
  2. Turn down the heat. Add spices and cook for another minute. Then add the mince and cook for another 2 minutes. Add the tinned tomatoes and half a can of water (use the empty tomato can). Add the bay leaves.
  3. Crumble in the stock cube, the sugar and tomato purée. Simmer the pot gently, then bring the pot to the boil. Give it a good stir and cover with the lid. Let it simmer for 20 minutes. Keep an eye on the pot and stir occasionally so it doesn’t dry out!
  4. Separately add the rice to a pan. Add water until it just covers the rice, then tip in the coconut milk. Add a little salt, and boil until the rice is sticky (about 20 mins).
  5. Drain and add the beans to the chili, simmer for another 10 minutes. If it gets dry add more water, a tablespoon at a time.
  6. After 10 mins take the chili off the heat and leave to sit with the lid on the pot. Serve after 10 mins and enjoy!

I am not going vegan and I am not stocking up on tofu. This would also be delicious, but definitely NOT vegetarian or animal-friendly. I'm totally cool with either option. If you try making this Sweet Chili Tofu with Coconut Rice. Vegan coconut rice is a flavorful side dish that can be eaten on its own or with a stirfry or sauce.

So that’s going to wrap it up for this exceptional food vegan chili with coconut rice recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!