Mexican Beanstew with Chicken

Name: Mexican Beanstew with Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: ½ Avocado (~ 3.5 oz); 1 Garlic clove (~ 0.1 oz); ½ Onion, red (~ 1.5 oz); ½ Tomato (~ 2.1 oz); ½ Lemon (~ 1 oz); 1 twig of Cilantro, fresh or frozen (~ ½ tsp); ¾ cup Kidney beans, canned; 1⁄3 cup Sweet corn, canned; 7.1 oz Tomatoes, diced, canned; 1 ¼ cups Vegetable broth; ½ tsp Cocoa powder; 5.3 oz Vegan Chicken Substitute; ½ cup Rice; 1 tsp Canola oil; ¼ tsp Cinnamon, ground; ½ tsp Crushed pepper; ½ tsp Cumin, ground; Salt; Black pepper

Looking for a delicious vegan stew? Try our Mexican bean stew with chicken topped with guacamole.

Nutritional information:

Calories	4318 kJ (1031 kcal)
Protein	55 g
Fat	25 g
Carbohydrates	125 g
Fiber	35 g

Utensils:

cutting board, bowl, non-stick frying pan, chef's knife, fork, cooking spoon, spatula, pot, Spoon

Recipe instructions:

1

Bring rice, vegetable broth, kidney beans, corn and tomatoes to a boil.

½ cup Rice
1 ⁠¼ cups Vegetable broth
¾ cup Kidney beans, canned
1⁄3 cup Sweet corn, canned
7.1 oz Tomatoes, diced, canned

2

Finely chop the garlic and add to the pot with the crushed peppers, cumin, cocoa, and cinnamon.

1 Garlic clove (~ 0.1 oz)
½ tsp Crushed pepper
½ tsp Cumin, ground
½ tsp Cocoa powder
¼ tsp Cinnamon, ground

3

Season with salt and pepper. Put the lid on the pot and let simmer on low heat for approx 20 minutes. Stir ocassionally.

Salt
Black pepper

4

Peel and remove the pit from the avocado, put in a bowl and mash with a fork.

½ Avocado (~ 3.5 oz)

5

Finely chop the tomato and onion, add to the bowl and mix well.

½ Tomato (~ 2.1 oz)
½ Onion, red (~ 1.5 oz)

6

Season with salt, pepper, and lemon juice.

Salt
Black pepper
½ Lemon (~ 1 oz)

7

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.