Henner's Chili sin Carne

Ingredients for 8 servings:

• 3 onions
• 3 cloves garlic
• olive oil
• 3 chili pepper(s), dried
• 1 tsp, heaped cumin powder
• 150 g soy granules
• 1 bell pepper(s), red
• 1 can of tomato paste, approx. 150 g
• 2 cans of tomatoes, chopped, approx. 400 g each
• 1 pack of tomatoes, pureed, approx. 500 g
• 1 can kidney beans, approx. 400 g
• 1 can black beans, approx. 400 g
• 1 can of baked beans, approx. 400 g
• 1 can Lentils, brown, approx. 400 g
• 1 can chickpeas, approx. 400 g
• 1 can of corn, approx. 330 g
• 2 tbsp, heaped vegetable stock powder
• 2 tbsp, heaped herbs, Italian
• 1 tsp, leveled coriander powder
• salt and pepper
• 1 pinch(s) of sugar
• ½ lime(s), juice
• Paprika powder, sweet
• Paprika powder, hot

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

vegan, for a large pot

You’ll need a sufficiently large pot. Let the soy granules steep in hot water for 15 minutes. Season the granules with a little salt and vegetable stock. Meanwhile, peel and finely dice the onion and dice the bell pepper. Fry the onions in oil in a pot until golden brown. Add the drained soy granules and fry well, stirring occasionally to prevent burning. Then add the bell peppers to the granules. Add half of the tomato paste and toast slightly. Add the chopped and crushed tomatoes. One after the other, pour the beans, lentils, chickpeas, and corn into a sieve, drain, and add to the pot. Add the baked beans and sauce. Stir well and add the spices and the remaining tomato paste. Press in the garlic with a garlic press to release the flavor. Grind or finely chop the chilies. (I either use homegrown or the Pequin variety.) Finally, add the lime juice and, after 10-15 minutes of simmering, season with salt and pepper. If desired, you can add any other spices you like. Generally speaking, you shouldn’t overseason at the beginning. You can always add more seasoning at the end. The chili can now be eaten straight away with some baguette. If you like, you can add a spoonful of crème fraîche to your serving. (But then it’s no longer vegan, just vegetarian.) Chili tastes best when it’s well-simmered, so it’s great to prepare the day before!