Smoky Chili sin Carne

⏱ 50 min · 🍽 4 Portionen · 🧂 16 Zutaten

Zutaten

  • 30 ml olive oil
  • 2 piece red onions
  • 2 cloves garlic
  • 2 piece red bell peppers
  • 100 g textured soy protein (soy mince)
  • 300 ml hot vegetable broth
  • 2 can kidney beans (240 g drained weight each)
  • 1 can sweet corn (140 g drained weight)
  • 2 can chopped tomatoes (400 g each)
  • 30 g tomato paste
  • 5 g smoked paprika
  • 5 g ground cumin
  • 10 g unsweetened cocoa powder
  • 1 pinch chili flakes
  • 1 pinch salt
  • 1 pinch black pepper

Zubereitung

  1. Place the soy mince in a bowl, pour the hot vegetable broth over it and let it soak until most of the liquid is absorbed.
  2. Finely chop the onions and garlic and dice the bell peppers. Heat the olive oil in a large pot and sweat the vegetables until soft and translucent.
  3. Add the soaked soy mince, tomato paste, smoked paprika and cumin and fry everything hard until deeply fragrant.
  4. Stir in the chopped tomatoes along with the rinsed kidney beans and corn, season with salt and simmer uncovered over medium heat until thick, stirring now and then.
  5. Stir in the cocoa powder and let the chili bubble away a little longer. Season generously with salt, pepper and chili flakes.
  6. Let the chili rest for a few minutes before serving so the flavors can settle. Serve with rice, crusty bread or a spoonful of soy yogurt.
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Smoky Chili sin Carne
📖 Culinse
veganstewmeal-prepeasy

Smoky Chili sin Carne

A hearty vegan chili built on soy mince, kidney beans and sweet corn — smoked paprika and a hint of cocoa give the sauce real depth. Perfect for batch cooking..

⏱

Kochzeit

50 min

🍽

Portionen

4

🧂

Zutaten

16

Original ansehen ↗

Nährwerte

pro Portion

380 kcal

Kalorien

28 g

Eiweiß

9 g

Fett

47 g

Kohlenhydrate

Zutaten

Für 4 Portionen

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Zubereitung

  1. 1

    Place the soy mince in a bowl, pour the hot vegetable broth over it and let it soak until most of the liquid is absorbed.

  2. 2

    Finely chop the onions and garlic and dice the bell peppers. Heat the olive oil in a large pot and sweat the vegetables until soft and translucent.

  3. 3

    Add the soaked soy mince, tomato paste, smoked paprika and cumin and fry everything hard until deeply fragrant.

  4. 4

    Stir in the chopped tomatoes along with the rinsed kidney beans and corn, season with salt and simmer uncovered over medium heat until thick, stirring now and then.

  5. 5

    Stir in the cocoa powder and let the chili bubble away a little longer. Season generously with salt, pepper and chili flakes.

  6. 6

    Let the chili rest for a few minutes before serving so the flavors can settle. Serve with rice, crusty bread or a spoonful of soy yogurt.