Vegan Chili sin Carne

Ingredients for 4 servings:

• 100 g soy shreds
• 2 m.-sized onion(s)
• 3 garlic cloves
• 2 bell peppers, red
• 2 red chili peppers
• 1 tbsp tomato paste
• 1 tbsp paprika paste
• 500 ml tomatoes, peeled
• 500 ml vegetable stock
• 1 can kidney beans, drained weight 255 g
• 1 can of corn, drained weight 140 g
• salt and pepper
• e.g. chili flakes
• n. B. Piri-Piri
• Oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Soak the soy shreds according to the package instructions. Heat the oil in a pan, drain the soy shreds, squeeze out the excess water, and add them to the pan. Roughly dice the onions and bell peppers, finely dice the garlic, add them, and fry. Stir in the tomato paste and paprika paste and sauté. Add the peeled tomatoes and deglaze with the vegetable stock. Simmer over low heat for about 30 minutes. Drain the corn and beans and rinse with cold water. Clean the chili, slice it lengthwise, wash it, remove the seeds, and cut the chili into small strips. Add the chili, beans, and corn to the pan and simmer for about 10 minutes. Season with salt and pepper. If the chili isn’t hot enough, you can add more chili flakes or piri-piri.