Occasionally, there should also be room here for participants to present their favourite recipes. What these recipes have in common is that they produce delicious meals for little money. 🙂 Today a vegetarian/vegan version of the well-known Chili con Carne.
- Ingredients for 3-4 servings:
- 400g campignons
- 1 tin of kidney beans
- 1 pepper
- 300g quinoa
- 500ml strained tomatoes
- 1 tbsp vegetable stock
- 500ml water
- Paprika, chilli, salt, white pepper
- Oil/butter
Slice the mushrooms and fry in oil/butter in a high saucepan. Cut the peppers into larger pieces, add to the mushrooms, turn down the heat. Add water and vegetable stock and mix well. Drain the kidney beans and add to the pot as well. Add the strained tomatoes and season well with paprika, chilli powder, salt and pepper. Then rinse the quinoa in a sieve with clean water. When the soup starts to boil in the pot, pour in the quinoa and stir vigorously so that nothing can burn on the bottom. Reduce the heat further so that the chilli continues to simmer. Stir occasionally. Taste in between and season if necessary. After 15-20 minutes, remove the pot from the heat and let it simmer for a while. Enjoy your meal.
Small hint: If you use vegetable oil instead of butter for frying, the chilli will even be vegan.
