Chili sin carne with grilled vegetables

Name: Chili sin carne with grilled vegetables
Ingredients: 750 g White rice; 550 g Grilled red onion; 1200 g Bonduelle red kidney beans; 750 g Bonduelle grilled red and yellow bell pepper; 100 ml Oil; 5 g Garlic paste; 15 g Herb mix for chili con carne; 2 kg Peeled tomatoes; 10 g Parsley

This vegetarian chili is packed with vegetables such as grilled bell pepper, kidney beans, and grilled red onion.Serve with rice and fresh parsley for the full 'chili con carne' experience, but without meat and with the convenience of Bonduelle.

Ingredients

750gWhite rice

550gGrilled red onion

1200gBonduelle red kidney beans

750gBonduelle grilled red and yellow bell pepper

100mlOil

5gGarlic paste

15gHerb mix for chili con carne

2kgPeeled tomatoes

10gParsley

Preparation

Let the bell pepper and red onion thaw in the refrigerator 24 hours in advance.
Drain the kidney beans, rinse, and let them drain well.
Cook the rice according to the instructions on the package.
Heat the oil in a sauté pan and sauté the red onion with the garlic paste. Add the bell pepper and cook for 5 minutes.
Stir the spice mix through the vegetables and add the peeled tomatoes. Press the tomatoes flat with a spatula and bring to a boil. Simmer the sauce for 5 minutes on low heat.
Add the kidney beans, season with salt and pepper, and heat the chili sin carne for another 5 minutes. Meanwhile, roughly chop the parsley.
Serve the rice with the chili sin carne and garnish with the parsley.