Looking for a delicious vegan stew? Try our Mexican bean stew with chicken topped with guacamole.
|Calories||4318 kJ (1031 kcal)|
cutting board, bowl, non-stick frying pan, chef's knife, cooking spoon, fork, spatula, pot, Spoon
Bring rice, vegetable broth, kidney beans, corn and tomatoes to a boil.
Finely chop the garlic and add to the pot with the crushed peppers, cumin, cocoa, and cinnamon.
Season with salt and pepper. Put the lid on the pot and let simmer on low heat for approx 20 minutes. Stir ocassionally.
Peel and remove the pit from the avocado, put in a bowl and mash with a fork.
Finely chop the tomato and onion, add to the bowl and mix well.
Season with salt, pepper, and lemon juice.
Heat the canola oil in a non-stick frying pan over medium heat. Fry the chicken substitute until golden brown all around. Season with salt and pepper and add into the pot.
Coarsely chop the cilantro. Serve the rice and top with guacamole and cilantro.
Enjoy your meal!