# Main courses # Vegetables

Chili sin carne

Total time 60 mins

60 mins preparation time

Ingredients

4 portion(s)

onions

garlic cloves

red bell peppers

tin of lentils

2 tbsp

vegetable oil

1 tsp

chilli flakes

2 tsp

ground coriander

2 tsp

cumin

1 tbsp

smoked paprika

1 tbsp

oregano

tin of chopped tomatoes

100 ml

Kikkoman Teriyaki Sauce with Roasted Garlic

large sweet potato

tin of kidney beans

8 tbsp

oat yoghurt

A few coriander leaves

small tortilla wraps

Nutritional facts (per portion): 2428 kJ / 580 kcal

3.7 g Fat

30.9 g Protein

92.9 g Carbohydrates

Preparation

Step 1

Peel the garlic and onion. Crush the garlic and cut the onion into thin rings. Halve the peppers, remove core, pith and seeds, wash and cut into strips. Drain the lentils.

Step 2

Heat up the oil in a frying pan and cook the onions and garlic until soft. Add the pepper, chili flakes, coriander, cumin, paprika and oregano and continue cooking for 1-2 minutes. Add the lentils, tomatoes, 300 ml water and Teriyaki Sauce and cook for a further 15 minutes.

Step 3

Peel, wash and dice the sweet potato. Drain the kidney beans, add them and the sweet potato to the chili and cook for another 20-25 minutes or so. Serve chili sin carne with a yoghurt garnish and tortillas.

Tip

To increase the number of portions use more lentils or beans, or serve with rice.

Recipe-ID: 53

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Kikkoman Teriyaki Sauce with Roasted Garlic

Peel the garlic and onion. Crush the garlic and cut the onion into thin rings. Halve the peppers, remove core, pith and seeds, wash and cut into strips. Drain the lentils.