Andreas' colorful chili sin carne

Ingredients for 1 servings:

• 50 g soy granules, dry
• ½ flatbread(s) or baguette
• 1 tbsp olive oil
• e.g. chili, dried
• 1 clove(s) garlic, fresh
• 60 g bell pepper(s), green and red
• e.g. lemon juice or lime juice
• 30 g onion(s)
• 60 g kidney beans or quail beans, from the can
• 100 g corn from the can
• 130 g tomatoes, from the can, peeled
• 1 pinch of cumin
• n. B. Vegetable broth, approx. 300 ml
• e.g. oregano
• 1 tsp, heaped paprika powder, sweet
• n. B. Salt
• possibly black pepper
• possibly spice mix (kofte spice)
• possibly chili pepper(s), fresh, cut into rings

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

vegan – a treat for meat eaters too!

Soak the soy granules in hot water according to the package instructions. In the meantime, finely or coarsely dice the onions, garlic, and bell peppers, as desired. Chop the canned tomatoes into small pieces. Important: Knead the soy granules thoroughly in the water and drain off any liquid. To get the grain flavor from textured soy, repeat the following process until the water is clear enough: rinse, drain, repeat. Squeeze out the soy well and fry it in a pan with the onions and oil. I usually use olive oil, even though it’s not really intended for frying. You can use something else, such as margarine or sunflower oil. Deglaze the pan with a little vegetable stock, pour it into a large pot, and add the canned tomatoes. Season to taste with garlic, paprika, cumin, oregano, stock (powder), lemon juice, chili, and salt. Simmer gently for 10 to 15 minutes. Many people would also add tomato paste, but I stick to the canned tomatoes. Add the diced bell peppers, beans, and corn and simmer for another 20 to 30 minutes. Toast the bread at the end. Season again to taste. If you like, you can also add black pepper, fresh chilies, and kofte seasoning. You can also add a little more broth if it’s too thick. If it’s too thin, you’ll have to let it simmer for a while. In that case, you should, of course, toast the bread later. This isn’t a traditional chili dish, but rather a Germanized version of “chili con soy.” One serving makes just under a liter of chili for 3 people.