Gluten-Free Vegetable Chili With Brown Rice Recipe

About this recipe

A hearty and flavorful gluten-free vegetable chili served over warm brown rice. Packed with protein-rich tofu and kidney beans, this dish is perfect for a satisfying dinner.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Carrots - 1kg
• 1kg 1kg Green Pepper
• 400G Natco Lotus Root 400g
• 400G Italianavera Chopped Tomatoes, 400G
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 400 G Natco Red Kidney Beans 400 G
• 700G Heinz Tomato Ketchup 700g
• - Chilli Powder Rajah
• - Tata Salt
• - Forest Whole Foods Ltd Organic Long Grain Brown Rice
• 400 g Manning Impex Frozen Tempeh 400G

Instructions

1. 1. Soak 100 g koya tofu in lukewarm water for about 3 minutes to rehydrate.
2. 2. Mince the rehydrated tofu using a food processor or a knife.
3. 3. Finely chop 1 onion, 1 carrot, 1 green pepper, and 70 g lotus root. If using a food processor, add the lotus root last to keep a slightly crunchy texture.
4. 4. Heat 1 tbsp olive oil in a large pan over medium heat. Add the chopped vegetables and stir-fry until they soften, about 5 minutes.
5. 5. Add the minced tofu to the pan and mix lightly with the vegetables.
6. 6. Stir in 1 can (400 g) of diced tomatoes, 1 can (400 g) of red kidney beans (drained and rinsed), 2 tbsp ketchup, 2 tsp chili powder, and 1 tsp salt. Mix well.
7. 7. Reduce the heat to low and let the mixture simmer for about 15 minutes, stirring occasionally.
8. 8. While the chili simmers, cook brown rice according to package instructions.
9. 9. Serve the vegetable chili over the warm brown rice. Optionally, top with shredded cheese or wrap the chili in gluten-free tortillas for a different serving style.