Recipe of Speedy Vegetarian Chili Con Carne Vegetable Chili and Rice

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Before you jump to Vegetarian Chili Con Carne Vegetable Chili and Rice recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Consider the stairs. Instead of choosing the elevator, climb the stairs to your floor. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a great way to get some exercise in. Even if your office or home is on one of the top floors, you can decide to get off of the elevator early and take the stairs the remainder of the way. Most people will choose to be sluggish and take an elevator instead of getting exercise on the stairs. Even just a individual flight of stairs, when travelled up or down a few times a day--can be a great boost to your system.

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We hope you got insight from reading it, now let's go back to vegetarian chili con carne vegetable chili and rice recipe. To make vegetarian chili con carne vegetable chili and rice you need 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Vegetarian Chili Con Carne Vegetable Chili and Rice :

• Provide 1 piece of Koya tofu.
• You need 1 of packet Red kidney beans (dry pack).
• Take 1 of Canned tomatoes.
• Take 1 of ◇Onion.
• Take 1 small of ◇Carrot.
• Use 1 of ◇Green pepper.
• Get 70 grams of ◇Lotus root.
• Take 1 of to 2 tablespoons Olive oil.
• You need 1 of ★Soup stock cube.
• Get 2 tbsp of ★Ketchup.
• Provide 1 tbsp of ★Japanese worcestershire-style sauce.
• Take 2 tbsp of ★Chili powder.
• Prepare 1 dash of of each ★Salt and pepper.
• Use 4 of servings Cooked brown rice (white rice).

Steps to make Vegetarian Chili Con Carne Vegetable Chili and Rice :

• Soak the koya tofu in lukewarm water to rehydrate (about 3 minutes).
• Mince the rehydrated tofu in a food processor. (If you don't have a food processor, mince with a knife).
• Mince the ◇ vegetables in a food processor. If you use lotus root, add to the food processor at the end to roughly chop it. It's tasty when it has a crunchy texture.
• Heat the olive oil in a pan and stir-fry the ◇ ingredients. When they are wilted, add the freeze-dried tofu from Step 2, and mix lightly.
• Add the canned tomatoes, red kidney beans and ★ seasonings and mix. Simmer for about 15 minutes, and it's done.
• Pour it over warm brown rice and serve. It's also delicious with some cheese to taste.
• It's also good if you wrap it up with a tortilla. I made the tortillas using a recipe by user "Setsubun Hijiki".

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