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30-Minute White Bean Chili with Leftover Coconut Stew
30 minServes 2Nutri-Score A€
A
30 min
30 min30-Minute White Bean Chili with Leftover Coconut Stew
what you need
Ingredients
onion (diced)Produce1 piece
garlic (minced)Produce3 pieces
canned great northern beans (drained and rinsed)Pantry400 g
lemon (thinly sliced)Produce3 pieces
leftover coconut tofu stew (leftover, reheated)Fresh150 g
olive oil (for sautéing)Pantry15 ml
salt (to taste)Spices2 g
per serving
Nutrition
307kcal
- Carbs
- 39 g
- Proteins
- 13 g
- Fat
- 11 g
what you’ll use
Tools
Frying pan
Stovetop
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Serve
- Spoon into bowls and serve hot with chips or bread.