Chili sin carne

Ingredients for 6 servings:

• 400 g smoked tofu
• 200 g seitan slices
• 4 garlic cloves
• 3 chili peppers
• 4 tbsp rapeseed oil
• 3 tbsp soy sauce
• 3 tbsp tomato paste
• 3 onions
• 3 bell peppers
• 3 carrots
• 2 can/n tomatoes, chunky
• 2 cans kidney beans
• 1 tsp, heaped cocoa powder
• ½ tsp gingerbread spice or cinnamon
• salt and pepper
• Paprika powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

vegetarian and vegan with lots of “meat”

First of all, the recipe allows for a lot of flexibility, depending on your personal preferences. These instructions are also approximate, so feel free to vary them. It’s best to start the night before by marinating the “meat.” To do this, I mash one block of smoked tofu with a fork and dice the second block, as well as the seitan slices. Now pour the mixture into a sealable bowl. Mix together the oil, soy sauce, and tomato paste and pour it over the “meat mixture.” (If you want to add other seasonings, go ahead. Both the seitan and the tofu aren’t exactly bursting with flavor and should be seasoned thoroughly—just like real ground meat, by the way). Chop the chili peppers (use more if you like it hotter), finely, and add them to the mixture. Crush the garlic cloves, add them as well, mix everything well, and let the mixture sit in a sealed bowl in the refrigerator overnight. The next day, dice the bell peppers, peel the carrots, and chop them into small pieces. Dice three onions and fry them in a generous amount of oil in a large pot. Then add the mixture with the marinade and fry. Caution: Unlike minced meat, tofu and seitan don’t release fat; you may need to add more oil if necessary. When the mixture is lightly browned, add the remaining vegetables and deglaze with the contents of the two tomato cans. Reduce the heat and simmer for a long time (one to two hours is fine, as the vegetables should be very soft). Twenty minutes before the end of the cooking time, drain the red beans and add them. Mix in the cocoa and cinnamon or gingerbread spice and season with salt, pepper, and paprika. If you fancy other spices, give it a try. The chili tastes delicious with potatoes, rice, or spicy bread and can be reheated without hesitation. Enjoy!