Veggie chili recipe – Heiko’s kitchen 

This veggie chili recipe  is an easy and healthy alternative to the classic chili con carne; it’s packed full of vegetables, really good for you and super-tasty!
Simple ingredients can taste exceptional when they start off with aromatics like onion, carrot, celery and garlic. Heiko added traditional chili spices and herbs to this amazing tasty chili recipe and we had the chance to enjoy it on last Sunday, after the event Soul&Sunday. Has been an amazing treat!
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2 tbsp extra virgin olive oil
2 chopped onions
1 grated garlic clove
1 piece of celery
1 chopped carrot
handful of chopped walnuts
1 chopped red pepper
1 chopped green pepper
hot chillies chopped
1 can of unsweetened corn
800 g. of natural peeled tomatoes
300 g. of cooked black beans
80 g. whole grain peeled millet
cumin powder
coriander powder
sweet chili powder
1 tbsp tahini
Fry in extra virgin olive oil the onions, the garlic, the carrots, the celery, the walnuts, the peppers and the chillies.
Cook until the veggies are translucent while stirring constantly. Add the tomatoes and the millet and cook for 12 to 15 minutes, or until millet is ready. Add a splash of water to loosen, if needed. Finally add the tahini, spices and herbs. Stir all ingredients together and serve our super-tasty veggie chili recipe with a bowl of brown rice cooked apart.