Drive away with green broad beans and ricotta
-3 recipes
Quinoa and pumpkin chili
ingredients
servings
4
Smoked tofu
120 oz
Kidney beans
200 oz
Quinoa
120 oz
Corn, yellow
120 oz
Red onions from Acquaviva delle Fonti
1 unit
Green peppers
1 unit
Pumpkin
350 oz
Tomato sauce, without salt
80 fl oz
Dried chillies
2 unit
Garlic powder
to taste
Oregano
to taste
Bouillon cube, vegetable flavour
1/2 unit
Water
2 glasses
Iodized salt
2 pinches
Extra virgin olive oil
2 spoons
single courses from North America
Quinoa and pumpkin chili
Quinoa and pumpkin chili
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
#chili is a typical dish of tex-mex cooking, which I revisited in #vegan, with the addition of the fantastic (and healthy) #zucca!
preparation
step 1
Finish the red onion and crumble with the hands the smoked tofu. Let's turn them into a pot from the bottom and add the olive oil and the garlic powder. So let's fry.
step 2
When the onion is softened add the pepper and pumpkin; So let's eat with chopped chillies, oregano, granule nut and salt.
step 3
Mix carefully and add tomato sauce and water. Cover and let cook over medium heat for 10 to 15 minutes.
step 4
Add quinoa, red beans and corn. Let's bake covered for another 20 minutes, stirring occasionally.
step 5
If the pounds stay too liquid, stop the cooking by lifting the lid to evaporate the excess water.
step 6
We then serve the pounds decorating with some chopped coriander leaves, optional.
