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Walnut carrot chili with beans
This walnut carrot chili with beans and dark chocolate tastes creamy, spicy and fruity. It's vegan and done quickly. Recipe Update 2019
Course
Dinner, Lunch, stew
Cuisine
vegan
Keyword
chili
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
4
Bowls
Author
Klaraslife
Ingredients
2
canned tomatoes
a 400 g
2
canned kidney beans
washed and drained a 400 g
1
onion
finely chopped
1
clove
of garlic
chopped
2
carrots
diced
1
red
pepper bell
finely chopped
2
tbsp
tomato paste
1
pinch of
cinnamon
1
handful
Walnuts
chopped
2
chiles
chopped
parsley
1
bay leaf
100
ml
water or vegetable stock
1
piece
of black chocolate
100
g
smoked tofu
diced
Instructions
Heat the oil in a large saucepan. Fry the onion, chilli, tofu and garlic and then add the small cut vegetables for about 5 minutes.
Add tomato paste and fry for 2-3 minutes.
Add kidney beans, tomatos, cinnamon, bay leaf, walnuts and 100 ml of water and simmer for 30 minutes.
Add the dark chocolate, salt and simmer for a further 10 minutes. Stir again. Season with slat and pepper.
Serve with corn, onions and sliced pimentos.