Chili sin carne with brown rice and nachos

Ingredients

• 340g brown rice

• 320g kidney beans

• 50g corn kernels

• 65g bell pepper

• 1 onion

• 10ml olive oil

• 280g vegetarian mince

• 1g ground cumin

• 55g tomato paste

• 40g passata

• 100ml water

• 10ml ketjap manis (sweet soy sauce)

• 15g ketchup

• 10ml chili sauce

• 2g salt and pepper

• 100g nacho chips

• 200g grated cheese

Instructions

1. Cook the brown rice according to the instructions on the package.

2. Drain the kidney beans and corn.

3. Cut the bell pepper and onion into small cubes.

4. Heat the oil in a pan and briefly fry the bell pepper and onion cubes.

5. Add the vegetarian mince and cumin and cook for a few minutes.

6. Next, add the tomato paste and passata, stirring well.

7. Deglaze with the water, ketjap manis, ketchup, and chili sauce.

8. Finally, add the corn and kidney beans and let the mixture simmer gently for a few minutes.

9. Serve the rice with the chili sin carne and top with grated cheese and nacho chips.

Storage Advice: Store in an airtight container in the refrigerator for up to 3 days.

Nutritional information