Chili con pumpkin

Ingredients for 4 servings:

• 50 g soy shreds, fine
• 1 jar pumpkin(s), sweet and sour pickled
• 1 can tomatoes, chopped
• 1 stalk(s) leek
• 1 can kidney beans or black beans
• 200 ml vegetable stock
• 1 onion(s)
• 1 garlic clove(s)
• 3 tbsp tomato paste
• salt and pepper
• Paprika powder
• chili powder
• 1 tsp sugar
• 1 tbsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian

Soak the soy shreds for about 10 minutes according to the package instructions. Dice the onion, finely slice the leek, and peel and dice the garlic. Drain and rinse the kidney beans. Heat 1 tablespoon of oil in a large pot. Sauté the onion, leek, and garlic. Drain the soy shreds and add them. Add the chopped tomatoes to the sautéed vegetables and deglaze with the warm vegetable stock. Add the pumpkin and its liquid, then the drained beans and the spices, including the tomato paste. Bring to a boil and simmer for about 20-25 minutes. Season to taste before serving. This tastes best with a slice of baguette or a bread roll.