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Vegetarian chili

updated

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Ingredients for 5 servings:

  • 150 g soy shreds, fine
  • 2 onions
  • 3 bell peppers
  • 1 tsp rapeseed oil
  • 1 can kidney beans
  • 500 g tomatoes, pureed
  • 1 tsp paprika powder
  • 1 tsp oregano
  • ½ tsp curry powder
  • ½ tsp pepper
  • 2 pinch(s) cumin powder
  • chili powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

WW suitable

Let the soy shreds soak according to the package instructions. Dice the bell peppers, peel and dice the onions. Fry them with the soy shreds in heated oil in a pan. Add the passata and kidney beans with their liquid, and simmer for at least 30 minutes, until creamy. Season to taste and serve. I omit the chili for the kids, but it’s still very spicy. Serve with spelt, rice, or bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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