Chili sin Carne (vegetarian / vegan)
Time
Total preparation time: 40 min.
ingredients
2-4 persons
- 1 big pot
- 1 can opener
- 1 wooden spoon
- 1 gr. Tin of peeled tomatoes
- 1 kl. can of corn
- 1 can of red kidney beans (whoever wants to can take others)
- 1 normal sized red pepper
- 1-2 onions
- 1-2 cloves of garlic
- 1/2 package of crushed soybeans approx. 150 g (dry, at the health food store)
- 1-2 dried chili peppers (the little ones, to taste)
- Vegetable broth (if you're vegan broth, the recipe is vegan) who has no, can also take salt.
- Salt, pepper, paprika powder (rose-sharp)
preparation
- Dice the onions. Finely chop the garlic / press it later.
- Cut the pepper into small cubes (about 1x1 cm).
- Now open the tomato can, because it has to be fixed later.
- Now sauté onions and optionally garlic in plenty of olive oil.
- After a short time add the pepper cubes and sauté.
- After about 4-5 minutes, add the soy granules and fry with stirring. Add oil again, as the granules are quite absorbent.
- Now add the peeled tomatoes and juice and stir. You can easily crush the tomatoes with the wooden spoon.
- Let the whole thing boil briefly and then add the corn. So, you can now cook for now. Stir often, so that nothing starts.
- If you have not fried the garlic, you can now press it into the soup or finely chopped it.
- When you add the chillies is up to you. Keep in mind: the longer chili peppers cook, the stronger the heat.
- Now you can taste the chili with plenty of pepper, rosenscharfem peppers, vegetable broth / salt and sugar.
- I recommend a tablespoon of sugar, for a fruity hot chili.
- Pay attention to the consistency of the corn, if it is soft enough for you, you can make the flame smaller and add the beans (wash before) and carefully fold in.
- Boil briefly and done. (Tip: chili tastes better the next day)
