This week I would like to introduce a warming SoKeema Chili. This Mexican inspired dish can be consumed by itself or with rice or nachos. The possibilities are endless. It is also packed with vitamins and chili that will warm you up during these cold days. Additionally, peppers are rich in antioxidants that help protect your cells from being damaged. Let’s get ready for spring with strong body.

SoKeema Chili

Serves 2 people
time: 7 min

Ingredients

SoMeat Keema Curry 1 pack -180g
Shishito Peppers 2
Canned Sweet Corn 50g
Canned Beans 50g
Chili Powder 2 tablespoons
Shredded Vegan Cheese 3 tablespoons
Additional Topping
 - Cherry Tomatoes 4
 - Avocado 1/2
SoKeema Chili

Recipe

1

Fry the beans and cut the Shishito peppers over a low heat for about 2 min.

Fry the beans and cut the Shishito peppers over a low heat for about 2 min.

2

Add corn and keep frying for one more minute.

Add corn and keep frying for one more minute.

3

Add the Keema Curry and chili powder. Mix everything together over a low heat.

Add the Keema Curry and chili powder. Mix everything together over a low heat.

4

Add the shredded vegan cheese and keep it on low heat until the cheese melts.

Add the shredded vegan cheese and keep it on low heat until the cheese melts.

5

Serve the SoKeema Chili with fresh tomatoes and avocado. Eat it with rice or nachos.

Enjoy your meal!

Enjoy your meal!

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