Vegan Chilli
Preparation time: Less than 30 Minuti
Nutritional information: 177 kcal / per serving
Course: Second course, Side dish
Seasonal dish: Summer
Enviromental Impact: Low (0.258kg CO2 eq)
A vegan variant of a well-known traditional Mexican dish, which brings vegetables and legumes to the table and is also environmentally friendly.
Ingredients for 4 portions
- Meat-free vegetarian mince 300 g
- Aubergine (diced) 50 g
- Chopped tomatoes 200 g
- Red kidney beans (cooked) 100 g
- Tomato puree 60 g
- Vegetable stock 350 ml
- Red bell pepper 50 g
- Green bell pepper 50 g
- Onion (diced) 80 g
- Fresh coriander (chopped)
- Chilli powder a pinch
- A pinch of garlic powder (or one small clove)
- Cumin a pinch
- Salt and pepper to taste
- Olive oil 2 tbs
Preparation
Heat oil in a thick bottom saucepan and sweat onion, peppers and aubergine for 3 mins.
Add garlic, veggie mince, chilli powder, cumin, tomato puree and cook for a further 4 mins.
Add the vegtable stock, chopped tomatoes and kidney beans.
Bring to a boil and simmer for 15 mins.
Remove from heat and season with salt and cracked black pepper and fold in chopped coriander.
Enviromental Impact
Low
Details
Per serving:
0.258kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.