Chili Sin Carne
Pasta with chili sin carne for those chilly days - Vegan and high in protein!
- 1/2 Onion chopped
- 2 cloves Garlic chopped
- 1 can Kidney Beans drained
- 200 ml Veggie Stock
- 2 tbsp Tomato Paste
- 100 g Lentils dry weight
- 1 Bell Pepper red
- 1 Big Tomatoes ripe
- 1 can Puréed Tomatoes
- Chili, Pepper, Paprika
- Fresh Mint
- 70 g Seaweed Pasta dry weight
Sautée onion, garlic and spices in oil or water.
On high heat, add tomato paste.
Add lentils and vegetable stock and bring to a boil.
Add tomatoes (fresh and canned). At medium heat, let it sit for 50-60 minutes.
After 40 minutes, add chopped bell pepper and canned kidney beans.
Soak pasta for 15-20 minutes in filtered water* and rinse afterwards.
Cook pasta for 20 minutes in boiling water.
Chop up ginger and add to the pot of pasta - this way the pasta will lose its "ocean" taste. Then drain and mix with the delicious chili.
Garnish with fresh basil or any herbs you prefer.
The clue: this pasta is actually 100% wild seaweed! Algae (like seaweed) are the best source of iodine, they help your thyroid function normally, keeping your hormones at normal levels and preventing weight gain.
*I use the BWT MagnesiumMineralizer to filter my water.