Steaming bowls full of spicy chili, hearty beans, and tender rice: this is comfort food that fills your home with a wonderful aroma. The tomatoes add freshness, the spices add warmth, and the beans provide that hearty, meaty bite—all without meat. It’s a dish you’ll find yourself making again and again, because it tastes even better the next day.
Since this chili is made entirely from plant-based ingredients, it doesn't contain any regular milk, cream, or cheese. That's handy if you want to avoid cow's milk or are having a lactose-free day. The ingredients are simple and can be found in any supermarket aisle. Just chop, stir, and let it simmer—that’s all there is to it.
Preparation
Step 1: Cook the rice
Cook the rice according to the instructions on the package. Drain it and keep it warm with the lid on the pot so the grains stay fluffy.
Step 2: Sauté the onion and garlic
Heat the oil in a skillet or deep frying pan. Sauté the onion for 3 minutes until translucent. Add the garlic and cook for another 30 seconds, but not too long, or it will become bitter.
Step 3: Add the base
Add the diced tomatoes, kidney beans, chili powder, and cumin to the pan. Stir well so that everything is coated with the sauce. Let it simmer gently for 15 minutes until the sauce thickens slightly.
Step 4: Season to taste
Taste it and add salt and pepper to taste. If the sauce is too thick, stir in a splash of water. Let it simmer briefly so the flavors blend nicely.
Step 5: Serve
Scoop the chili into bowls, with the rice served on the side or mixed in. If desired, place some avocado, scallions, or fresh cilantro on the table for extra color and freshness.
Nutritional values per person
- 🥦 Vegetables: 150 g
- 🍚 Carbohydrates: 60 g
- 💪 Protein: 18 g
- 🥑 Grease: 10 g
- 🌾 Fiber: 12 g
- 🧂 Salt: 1.3 g
- 🔥 Energy: 640 kcal
Tips & label
Add some corn or bell peppers for extra color and sweetness.
Delicious with a spoonful of plant-based yogurt or some fresh cilantro on top.
If you use them, check seasoning mixes and bouillon cubes for milk ingredients.
Let leftovers cool, then freeze them in portions; perfect for busy days.
Use a wooden spoon to stir so that the beans stay whole and don't fall apart while cooking.
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