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 |
Recipe
1
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.
3
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.
5
Serve the SoKeema Chili with fresh tomatoes and avocado. Eat it with rice or nachos.
Enjoy your meal!
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