Bean chilli

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Ingredients

Adjust Servings:
50 g rapeseed oil
200 g diced onions
1.2 l water
2000 g crushed tomatoes
600 g sliced carrots
600 g kidney beans canned
600 g soy mince cooked
200 g corn frozen
40 g vegetable bouillon powder (no gluten or cellery)
40 g red wine vinegar
40 g sugar
30 g crushed garlic
20 g cocoa powder unsweetened
8 g cumin
3 g ground cinnamon
3 g crushed black pepper
16 g iodised salt
100 g corn starch

Nutritional information

352,33 kJ / 84,21 kcal
Energy
1,78 g
Fat
0,28 g
Saturated fat
11,58 g
Carbohydrates
2,94 g
Fiber
3,74 g
Protein
0,77 g
Salt
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Bean chilli

Ingredients

Directions

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Portion size: approximately 260 grams
Yield from 20 portion recipe: 5.150 kg

Vegan

Allergens: soy
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, 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.

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