Chili non Carne

Ingredients

• 250 g Veggie-Hack
• 2 tbsp oil
• 2 shallots
• 1 Garlic clove
• 1 Carrot
• 1 tbsp Tomato Paste
• 1 red bell pepper
• 1 green bell pepper
• 200 g kidney beans
• 200 g chickpeas
• 200 g tomatoes
• 250 ml vegetable broth
• 1 tsp Dried oregano
• Salt
• ground black pepper
• Cayenne pepper
• 250 g Basmati rice

Instructions

1. 1.

   Cook the rice according to package instructions.

2. 2.

   Peel and finely dice the shallots, carrot, and garlic. Wash, trim, and dice the bell peppers.

3. 3.

   Sauté the Veggie-Hack in hot oil until crisp; add the shallots, carrot, garlic, and peppers and cook briefly. Stir in tomato paste and deglaze with vegetable broth. Wash the tomatoes, quarter them, and remove stems. Add oregano to the sauce and simmer for about 20 minutes. During the last 10 minutes, add the washed and drained kidney beans and chickpeas; pour in more broth if needed.

4. 4.

   Season with salt, pepper, and cayenne pepper at the end and serve over rice.