Vegan Chili sin carne
with Tex mex shreds
1 red chili
1 tbsp. coconuts oil
1 can chili beans
1 can baked beans
1 can black beans
1 can of peeled tomatoes
½ dl concentrated vegetable broth.
1 tbsp. smoked paprika
1 tbsp. sweet chili
1 tsp. cumin
200 g Emborg Tex-Mex vegan shreds
1 Red onion
Chop the red chili and stir-fry in coconuts oil.
Mix chili beans, baked beans and black beans together with chili.
Then add mash peeled tomatoes and concentrated vegetable broth, smoked paprika, sweet chili and cumin.
Serve Vegan Chili sin carne with Tortilla chips, Emborg Tex-Mex vegan shreds and slices of red onion and fresh coriander.