Chili sin Carne

Ingredients for 4 servings:

• 1 can of baked beans, approx. 400 g
• 1 can kidney beans, approx. 400 g
• 1 can chili beans, approx. 400 g
• 400 g soy mince
• 750 ml vegetable stock
• 1 tbsp baking cocoa
• 3 carrots
• 4 potatoes
• 3 m.-sized onion(s)
• 2 medium-sized garlic cloves
• 2 chili peppers, dried, hot
• 3 cans of chopped tomatoes, approx. 400 g each
• 75 g butter
• some ketchup
• some Tabasco
• e.g. salt and pepper
• 1 can of corn, approx. 330 g

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 50 minutes

vegetarian

Dice the onions and finely chop the garlic. Dice the potatoes and carrots. Crush the chilies. Melt the butter in a saucepan and sauté the onions and garlic until translucent. Add the baked beans, drained kidney beans, chili beans, corn, chilies, carrots, potatoes, chopped tomatoes, soy mince, stock, and cocoa; stir well. Season with Tabasco, salt, and pepper. If it’s lacking a little sweetness, I recommend adding ketchup. Simmer everything over medium heat for about 30 minutes and let it simmer for about 3 hours. The longer you let it simmer, the more the flavor develops. My tip: Always cook a little extra and use it the next day for chili sin carne lasagna or wraps.