Ingredients
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50 g Rapeseed oil
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200 g Diced onions
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1.2 l Water
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2000 g Crushed tomatoes
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600 g Sliced carrots
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600 g Kidney beanscanned
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600 g Soy mincecooked
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200 g Cornfrozen
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40 g Vegetable bouillon powder
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40 g Red wine vinegar
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40 g Sugar
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30 g Crushed garlic
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20 g Cocoa powderunsweetened
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8 g Cumin
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3 g Ground cinnamon
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3 g Crushed black pepper
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16 g Iodised salt
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100 g Corn starch
Directions
Portion size: approximately 260 grams
Yield from 20 portion recipe: 5.150 kg
Vegan
Allergens: soy
Menu labels: Vegan, Dairy-Free, Gluten-Free, Contains soy, Contains garlic
Carbon footprint per portion (sauce 260 g and barley 195 g): 0.3 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Instructions
In a pot, saute the onions in the oil for a few minutes. Add the rest of the ingredients except the corn starch and simmer for 15 minutes. Add the corn starch dissolved in a splash of water and bring to a boil. Taste to check the flavour.
Does your kitchen use the cold preparation method? The cold preparation recipe for the bean chilli can be found here.