Coconut-vegetable chili

Coconut-vegetable chili

Based on 11 ratings

Dschulian NomNom


“A vegan chili that we love to eat on grey fall and winter days. Do you have a recipe you would like to publish on Kitchen Stories? You can send it to community@kitchenstories.io”

Difficulty

Medium 👍
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
2  
onions
4 cloves 
garlic
1  
bell pepper (red)
1  
zucchini
2  
carrots
2  
tomatoes
1 l 
vegetable stock
2 tsp 
chili powder
240 g 
mixed beans (canned, drained)
240 g 
kidney beans (canned, drained)
120 g 
corn (canned, drained)
400 ml 
coconut milk
200 ml 
tomato juice
4  
bay leaves
20 g 
ginger (fresh)
1 tsp 
cilantro (ground)
3 tsp 
turmeric (ground)
30 g 
parsley
130 g 
red lentils
1 tsp 
lemon juice
salt
pepper
oil for frying
fresh herbs for garnish
baguette for serving
Metric
Imperial
  • 2  onions
  • 4 cloves garlic
  • 1  bell pepper (red)
  • 1  zucchini
  • 2  carrots
  • 2  tomatoes
  • 1 l vegetable stock
  • 2 tsp chili powder
  • 240 g mixed beans (canned, drained)
  • 240 g kidney beans (canned, drained)
  • 120 g corn (canned, drained)
  • 400 ml coconut milk
  • 200 ml tomato juice
  • 4  bay leaves
  • 20 g ginger (fresh)
  • 1 tsp cilantro (ground)
  • 3 tsp turmeric (ground)
  • 30 g parsley
  • 130 g red lentils
  • 1 tsp lemon juice
  • salt
  • pepper
  • oil for frying
  • fresh herbs for garnish
  • baguette for serving

Utensils

  • sieve
  • peeler
  • cooking spoon
  • cutting board
  • knife
  • large pot

Nutrition per serving

Cal
264
Protein
13g
Fat
11g
Carb
27g

Step 1/9

Peel and finely dice onions and garlic. Roughly dice pepper, zucchini, carrots, and tomatoes.
  • 2 onions
  • 4 cloves garlic
  • 1 bell pepper (red)
  • 1 zucchini
  • 2 carrots
  • 2 tomatoes
  • peeler
  • cutting board
  • knife

Peel and finely dice onions and garlic. Roughly dice pepper, zucchini, carrots, and tomatoes.

Step 2/9

Heat oil in a large pot and sauté garlic and onion. In the meantime, prepare vegetable stock and set aside. When onions are translucent, add chili powder.
  • 1 vegetable stock
  • 2 tsp chili powder
  • oil for frying
  • cooking spoon
  • large pot

Heat oil in a large pot and sauté garlic and onion. In the meantime, prepare vegetable stock and set aside. When onions are translucent, add chili powder.

Step 3/9

Add zucchini, carrots, and pepper and fry briefly. Now add tomatoes.

Add zucchini, carrots, and pepper and fry briefly. Now add tomatoes.

Step 4/9

Drain and rinse beans and corn. Set aside.
  • 240 mixed beans (canned, drained)
  • 240 kidney beans (canned, drained)
  • 120 corn (canned, drained)
  • sieve

Drain and rinse beans and corn. Set aside.

Step 5/9

Deglaze with vegetable stock, coconut milk, and tomato juice.
  • 400 ml coconut milk
  • 200 ml tomato juice

Deglaze with vegetable stock, coconut milk, and tomato juice.

Step 6/9

Bring to a boil. Add bay leaves, ginger, cilantro, and turmeric. Simmer on medium heat for approx. 15 min.
  • 4 bay leaves
  • 20 ginger (fresh)
  • 1 tsp cilantro (ground)
  • 3 tsp turmeric (ground)

Bring to a boil. Add bay leaves, ginger, cilantro, and turmeric. Simmer on medium heat for approx. 15 min.

Step 7/9

Finely chop parsley.
  • 30 parsley

Finely chop parsley.

Step 8/9

  • 130 red lentils

Add red lentils and cook for approx. 5 min. Then add beans and corn and simmer for another 5 min.

Step 9/9

At the end, season with salt, pepper, parsley, and lemon juice. Serving suggestion: Garnish with fresh herbs and serve with baguette.
  • 1 tsp lemon juice
  • salt
  • pepper
  • fresh herbs for garnish
  • baguette for serving

At the end, season with salt, pepper, parsley, and lemon juice. Serving suggestion: Garnish with fresh herbs and serve with baguette.