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Before you jump to Vegan Chili with coconut rice recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.
A lot of us have been conditioned to think that comfort foods are not good and to be avoided. Often, if your comfort food is essentially candy or other junk foods, this holds true. Otherwise, comfort foods could be super nutritious and good for you. There are some foods that, when you consume them, can improve your mood. When you feel a little down and are needing an emotional pick-me-up, try some of these.
Eggs, you may be surprised to learn, are fantastic at fighting depression. Just be sure that you do not throw out the egg yolk. The yolk is the part of the egg that is the most important in terms of helping raise your mood. Eggs, the yolks particularly, are loaded with B vitamins. B vitamins can be great for raising your mood. This is because they help improve the function of your neural transmitters, the components of your brain that dictate your mood. Try eating some eggs to jolly up!
Now you know that junk food isn’t necessarily what you should eat when you wish to help your moods get better. Try these hints instead!
We hope you got insight from reading it, now let’s go back to vegan chili with coconut rice recipe. To make vegan chili with coconut rice you only need 18 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Vegan Chili with coconut rice:
- Use 1 Onion diced
- Prepare 2 Cloves Garlic
- You need 1 Bag veggie mince
- Use 1 Tin Tomatoes
- Provide 2 Tbsp Tomato Puree
- Use 3 Tsp Paprika
- Get 3 Tsp Cumin
- Take 2 Tsp Chilli flakes
- You need 2 Bay Leaves
- You need 1 Veggie Stock Cube
- Use 1 Tsp sugar
- You need 2 Tins Beans (I used butter and haricot)
- Use 1 Courgette diced
- Provide 2 Grated Carrots
- Prepare 100 g Rice
- Prepare 1 Tin coconut milk
- You need to taste Salt and pepper
- Take 2 Tbsp Oil
Steps to make Vegan Chili with coconut rice:
- 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.
- 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.
- 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!
- 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).
- 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.
- 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!
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