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Becca T
Vegetarian chili with mild yogurt
White rice with white beans in tomato sauce, paprika and mild yoghurt.
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Heat the oil in a frying pan and fry the onions until light brown.
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Cut the pepper into strips. Add the peppers and cook for 5 minutes on medium heat (shovel regularly).
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Add the white beans with the sifted tomatoes, cumin, oregano, salt and (freshly ground) pepper.
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Cook the chilli 10 minutes with the lid diagonally on the pan over medium heat, without letting it boil.
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Spoon the rice with the chili in bowls and spoon the yogurt. Serve immediately.
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Nutrition
550Calories
Sodium1% DV15mg
Fat15% DV10g
Protein38% DV19g
Carbs32% DV95g
Fiber0% DV0g
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