CHILI VEGANO | Living Like A Panda

If you liked it, give it a LIKE, and if you really loved it, SUBSCRIBE and CLICK THE BELL so you don't miss the next video! For this Sunday's recipe, we wanted to bring you the classic dish that never fails in our weekly meals: #vegan #chili ^^ And whether you like it spicy or not, this little recipe is a lunch gem. Packed with delicious ingredients and vibrant colors. Take note: You'll need: INGREDIENTS: 1 red onion (160g) 2 cloves of garlic 1 tbsp extra virgin olive oil 1/2 red bell pepper (160g) 1/2 green bell pepper (100g) 40g walnuts 80g dried beans 400g drained kidney beans 1 can of crushed tomatoes (390g) 1 can of diced tomatoes (390g) 1 tsp ground cumin 1 tsp sweet paprika 1/8 tsp chili powder 1/8 tsp ground black pepper A handful of fresh cilantro 1 cup of cooked rice 2 mashed avocados A little tagine (chili and lime spice) 1. Chop the onion and bell peppers, and peel the garlic. Garlic cloves. 2. In a pan with olive oil, sauté the garlic until golden brown. Add the onion and cook for about 5 minutes. 3. When the onion is translucent, add the spices and cook for 5 minutes. 4. Then add the peppers and crushed walnuts and cook for another 5 minutes. 5. Next, add salt to taste and both types of tomato and cook for another 5 minutes. 6. Finally, add the drained beans and corn kernels to the mixture and cook for 10-15 minutes. 7. Serve with rice, avocado, fresh cilantro, and tagine on top. Enjoy! We hope you liked it! We love seeing you recreate our recipes, so don't hesitate to tag us on Facebook or Instagram! ^^ If you'd like us to veganize any of our recipes, let us know in the comments and we'll add it to our list of ideas for future videos. ^^ Don't forget to like, subscribe, and share if you enjoyed it! Thank you so much! You can follow us on our social media: •Instagram: @livinlikeapanda   / livinlikeapanda   •Facebook: Living Like a Panda @livinlikeapanda   / livinglikeapanda   •Twitter: @LivinLikeAPanda   / livinlikeapanda   Email: [email protected]