Coconut-vegetable chili

Step 1/9

• 2 onions
• 4 cloves garlic
• 1 bell pepper (red)
• 1 zucchini
• 2 carrots
• 2 tomatoes

• peeler
• cutting board
• knife

Peel and finely dice onions and garlic. Roughly dice pepper, zucchini, carrots, and tomatoes.

Step 2/9

• 1 l vegetable stock
• 2 tsp chili powder
• oil for frying

• cooking spoon
• large pot

Heat oil in a large pot and sauté garlic and onion. In the meantime, prepare vegetable stock and set aside. When onions are translucent, add chili powder.

Step 3/9

Add zucchini, carrots, and pepper and fry briefly. Now add tomatoes.

Step 4/9

• 240 g mixed beans (canned, drained)
• 240 g kidney beans (canned, drained)
• 120 g corn (canned, drained)

• sieve

Drain and rinse beans and corn. Set aside.

Step 5/9

• 400 ml coconut milk
• 200 ml tomato juice

Deglaze with vegetable stock, coconut milk, and tomato juice.

Step 6/9

• 4 bay leaves
• 20 g ginger (fresh)
• 1 tsp cilantro (ground)
• 3 tsp turmeric (ground)

Bring to a boil. Add bay leaves, ginger, cilantro, and turmeric. Simmer on medium heat for approx. 15 min.

Step 7/9

• 30 g parsley

Finely chop parsley.

Step 8/9

• 130 g red lentils

Add red lentils and cook for approx. 5 min. Then add beans and corn and simmer for another 5 min.

Step 9/9

• 1 tsp lemon juice
• salt
• pepper
• fresh herbs for garnish
• baguette for serving

At the end, season with salt, pepper, parsley, and lemon juice. Serving suggestion: Garnish with fresh herbs and serve with baguette.

Enjoy your meal!