Mexican Vegan Chicken Stew

Quick Mexican-style stew with vegan chicken pieces, mixed beans, and lime

Contents

1. Ingredients
2. Instructions

Ingredients

For the stew

• 3 bell peppers
• 2 onions
• 2 cloves of garlic
• 1 chili pepper
• 2 sachets vegetable bouillon powder (or 2 bouillon cubes)
• 2 cans diced tomatoes
• 2 cans kidney beans
• 2 packs vegan chicken pieces

To finish

• 2 unwaxed limes
• 10g fresh cilantro
• Olive oil
• Salt and pepper

Instructions

Step 1: Prepare the vegetables

Remove the seeds from the bell peppers and dice the flesh. Peel and finely chop the onions and garlic. Finely grate the lime zest, then juice one lime and cut the other into wedges. Remove the seeds from the chili pepper (optional) and slice into thin strips.

Step 2: Start the stew

Heat 2 tablespoons of olive oil in a large pot over medium-high heat and fry the bell pepper and onion for 1–2 minutes. Add the garlic and fry for about 1 minute more. Deglaze with 400ml of water, stir in the bouillon powder, and bring to a boil.

Step 3: Add the tomatoes and beans

Add the diced tomatoes and the beans including their liquid. Bring everything to a boil, turn the heat down slightly, and let the stew simmer for 8–10 minutes.

Step 4: Fry the vegan chicken

Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat and fry the vegan chicken pieces for 8–10 minutes. Lower the heat and deglaze with the lime juice. Stir the lime zest through the pan as well.

Step 5: Combine

Finely chop the cilantro, stems included. Season the stew with salt, pepper, and chili pepper to taste, then stir in the vegan chicken pieces.

Step 6: Serve

Serve the stew in deep bowls or plates and sprinkle with the cilantro. Serve the lime wedges on the side.