Chilli blanco

with white beans, corn, pepper and cashew nuts

Compared to the classic chilli, this remake has a more delicate flavour and creamy texture thanks to the cashew nuts. It is served with toasted wrap strips.

Vegan

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

tree nut, wheat, celery, soya, gluten

Utensils:

(Hand) blender

Ingredients

Cooked white beans

Cooked corn

Garlic

Onion

Celery

Italian pepper

Vegetable broth

Rice flour

Cashew nuts

Ground cumin

Dried oregano

Cayenne pepper powder

Fresh coriander

Wheat wraps

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2665
637
21
3
91
9
19
30
0
282

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash the vegetables. Bring 400ml of water to a boil and let the cashew nuts soak for approx. 5 minutes.

Peel and mince the onion and garlic. Chop the pepper and celery. Heat 2 tablespoons of oil in a medium-size pot and sauté the vegetables with salt to taste until tender, for approx. 5 minutes. Add the flour, cumin, oregano and cayenne. Mix it with the vegetables.

Drain and wash the beans and corn. Chop the coriander. Blend the cashew nuts with the water to a smooth liquid and add it to the pot together with the vegetable broth. Cook everything for 10 minutes over a low boil until the mixture starts to thicken. If necessary, season to taste. Halfway through the cooking time, add the beans, the corn and coriander.

Cut the wrap in half and then into strips of 1cm thick. Cook the strips in a frying pan over medium heat, so they get toasted on each side. They can also be cooked in the oven at 180 degrees until they're toasted.