Plat
30-Minute White Bean Chili with Leftover Coconut Stew
30 minPour 2Nutri-Score A€
A
30 min
30 min30-Minute White Bean Chili with Leftover Coconut Stew
ce qu’il vous faut
Ingrédients
onion (diced)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes3 morceaux
canned great northern beans (drained and rinsed)Épicerie400 g
lemon (thinly sliced)Fruits et légumes3 morceaux
leftover coconut tofu stew (leftover, reheated)Produits frais150 g
olive oil (for sautéing)Épicerie15 ml
salt (to taste)Épices2 g
par portion
Nutrition
307kcal
- Glucides
- 39 g
- Protéines
- 13 g
- Lipides
- 11 g
ce que vous utiliserez
Ustensiles
Poêle
Plaque de cuisson
pas à pas
Préparation
- Étape 1
Sauté the aromatics
- Heat the olive oil in a frying pan over medium heat.
- Add the onion and garlic and sauté until soft and fragrant.
- Étape 2
Add the beans and lemon
- Pour in the drained beans and stir to coat.
- Add the lemon slices and season with salt.
- Simmer gently so the flavors come together.
- Étape 3
Stir in the leftover stew
- Add the leftover coconut tofu stew and stir through to boost the flavor.
- Warm through until everything is hot.
- Étape 4
Serve
- Spoon into bowls and serve hot with chips or bread.