Chili sin Carne with soy rice

Ingredients for 6 servings:

• 4 tbsp oil
• 2 large onions, chopped
• 3 garlic cloves, chopped
• 2 tbsp curry powder, hot
• 1 tsp chili flakes or chili powder
• ½ tsp cayenne pepper
• 2 class can/n tomatoes, chopped
• 500 g minced meat, vegetarian
• 2 small cans of kidney beans, rinsed and drained
• 1 small can of corn kernels, rinsed and drained
• 1 handful of chili pepper(s), in rings, dried, or 2 small chili peppers cut into rings
• 2 cups water, large
• 1 cup(s) rice, large
• 2 tbsp vegetable broth
• 2 tbsp soy sauce

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Vegan

Heat the oil in a large pot to heat 5/6. Sauté the onions and garlic until soft. Mix in the spices. Reduce the heat one notch. Continue heating the onion and spice paste, stirring constantly, to allow the spices to develop their aroma. After 2 minutes, add the tomatoes and cook for a few minutes. Add the soy mince and simmer for a few minutes, stirring constantly. Add the beans and sweetcorn and cook for a few minutes. Add the chili rings, stirring to prevent burning. Reduce the heat to 2/6. Continue stirring gently until it stops boiling. Cover and simmer for 30 minutes. Scrape the bottom of the pot every 5 minutes and stir gently. If necessary, increase the heat by one notch to 3/6 for 1 minute, then reduce it back to 2/6. Meanwhile, bring the water, soy sauce, and rice to a boil. Once the water is nice and hot, add the vegetable stock and stir well. Wait until it boils. Until then, stir the rice from the bottom of the pot occasionally. Once it’s boiling, stir well again. Cover, turn off the heat, and let it swell for 30 minutes. If the rice is too sticky or dry after 30 minutes, stir in a few tablespoons of white wine. The chili should be eaten warm, not hot.