Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, vegan chili with coconut rice. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Vegan Chili with coconut rice is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Vegan Chili with coconut rice is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook vegan chili with coconut rice using 18 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vegan Chili with coconut rice:

1. Get 1 Onion diced
2. Take 2 Cloves Garlic
3. Take 1 Bag veggie mince
4. Prepare 1 Tin Tomatoes
5. Get 2 Tbsp Tomato Puree
6. Take 3 Tsp Paprika
7. Take 3 Tsp Cumin
8. Get 2 Tsp Chilli flakes
9. Get 2 Bay Leaves
10. Take 1 Veggie Stock Cube
11. Make ready 1 Tsp sugar
12. Prepare 2 Tins Beans (I used butter and haricot)
13. Take 1 Courgette diced
14. Take 2 Grated Carrots
15. Make ready 100 g Rice
16. Make ready 1 Tin coconut milk
17. Take to taste Salt and pepper
18. Prepare 2 Tbsp Oil

Instructions to make Vegan Chili with coconut rice:

1. 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.
2. 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.
3. 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!
4. 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).
5. 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.
6. 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!

So that’s going to wrap this up for this exceptional food vegan chili with coconut rice recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!