Chili con soy strips

Ingredients for 4 servings:

• 2 bell peppers, diced
• 2 peppers, finely chopped (1 green, 1 red)
• 500 g tomatoes, pureed
• 1 gr. can/n kidney beans
• 60 g soy shreds
• 1 garlic clove(s), chopped
• 1 onion(s), chopped
• 1 carrot(s), diced
• 0.3 tube(s) Tomato paste
• olive oil
• 1 tbsp soy sauce, light
• 150 ml vegetable stock, strongly seasoned
• 150 g sour cream for serving
• ½ tsp cumin powder
• 1 tsp cinnamon powder
• 1 tsp paprika powder, hot
• salt and pepper
• 1 bay leaf

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Soak the soy strips in the hot vegetable broth and soy sauce for 20 minutes. Then fry them in olive oil for about 5-10 minutes. Add the garlic, finely chopped chili peppers, and onions and fry for another 5 minutes. Then add the carrots and bell peppers and fry briefly. Add the passata and bay leaf and let the mixture simmer for a while until the vegetables are soft. Finally, add the drained kidney beans, tomato paste, and between 50 and 100 ml of water (to taste). Season to taste, remove the bay leaf, and serve with a dollop of sour cream. Serve with a fresh baguette or other bread. Tip: If you like, add a small can of corn.