Vegetarian Chili with Rice

Ingredients

• 200 g long‑grain rice
• Salt
• 1 red bell pepper
• 1–2 red chilies
• 1 onion
• 1 stalk Celery
• 2 carrots
• 80 g Red Lentils
• 400 g kidney beans (drained weight; canned)
• 2 tbsp Rapeseed oil
• 200 ml vegetable broth
• 250 ml diced tomatoes (canned)
• 1 Organic Lime
• 5 g parsley (about a handful)
• Cayenne pepper
• 2 tsp cumin powder
• 150 g Sour cream

Instructions

1. 1.

   Cook the rice in 2.5 times its volume of boiling salted water according to package instructions for about 30 minutes. While the rice cooks, halve the bell pepper, remove seeds, wash and finely chop it. Halve the chilies lengthwise, deseed, wash and mince them. Peel the onion, trim the celery and carrots, wash and finely dice everything.

2. 2.

   Rinse the lentils with water, drain the kidney beans and let both dry. Heat the rapeseed oil in a tall pan. Sauté the onion and chili cubes over medium heat for 2 minutes. Add the carrots and lentils and cook while stirring for about 5 minutes.

3. 3.

   Add the bell pepper and celery, fry together for 2 minutes, then deglaze with broth. Stir in the tomatoes and cover; simmer on low heat for about 10 minutes.

4. 4.

   Meanwhile, peel the lime hot, pat dry and cut into wedges. Wash the parsley, shake off excess water and roughly chop the leaves.

5. 5.

   Fold the beans into the chili, season with salt, cayenne pepper and cumin, and let it continue to simmer uncovered for another 2 minutes. Stir in the sour cream until smooth and fold in 2–3 tablespoons of it decoratively. Sprinkle the vegetarian chili with parsley and serve with lime wedges and gently cooked rice; offer the remaining sour cream on the side.