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My hearty winter chili

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Ingredients

Adjust Servings:
600 grams of Rice
285 grams of Corn
400 grams of Diced tomatoes
330 ml of Passata
250 grams of Kidney beans
140 grams of Tomato puree
1 Courgette/zucchini
1 Red bell pepper
1 Yellow bell pepper
1 Onions
2 cloves of Garlic
1 teaspoon of Ground coriander
1 teaspoon of Garlic powder
1 teaspoon of Cumin
1 teaspoon of Cinnamon
1 teaspoon of Ginger powder
1 teaspoon of Onion powder
1 teaspoon of Salt
1 teaspoon of Pepper
1 tablespoon of Smoked paprika
1 tablespoon of Chili powder
1 tablespoon of Cayenne pepper
1 tablespoon of Sunflower oil
Water

Nutritional information

575
Calories
114g
Carbs
5g
Fat
19g
Protein
14g
Sugar

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My hearty winter chili

  • 65 minutes
  • Serves 6
  • Medium

Ingredients

Directions

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Steps

1
Done

Cook the rice the way you normally would. I would suggest investing in a rice cooker to make your life easier.

2
Done

Prepare the corn and kidney beans by draining them and set them aside.

3
Done

Roughly chop the onion, garlic, bell peppers and the courgette/zucchini and set aside.

4
Done

Heat the oil in a large pot, add in all of the spices and stir well. Make sure the spices don't burn because this will give of a bitter taste and we don't want that. If the pot gets too dry, add in a little more oil or water.

5
Done

Add in the onion and garlic and saute for around 2 minutes or until they are soft. Add in the bell peppers and zucchini and stir well. Add in the diced tomatoes and the passata. Refill the can of passata with water and add this to the pot as well.

6
Done

Add in the corn, kidney beans and the tomato paste and stir.
Leave to simmer on a low heat with the lid on for as long as possible.

Jalisha

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