Vegetarian-vegan Chili sin Carne "SuperNova"

Ingredients for 6 servings:

• 90 g soy granules
• 100 g green spelt meal
• ½ liter vegetable broth
• some oil for frying, possibly chili oil
• 1 bell pepper(s), red
• 1 m.-large zucchini
• 1 large onion(s)
• 1 small can of tomatoes, peeled
• 2 small cans of kidney beans
• 1 small can of corn
• 5 small chili peppers, red
• 1 pack of tomatoes, pureed
• 2 tbsp sea salt, fine
• 1 tbsp pepper
• 1 pinch(s) of cayenne pepper
• 1 pinch(s) of paprika powder, hot
• 1 pinch(s) of sugar
• 1 pinch of salt (tomato salt)
• some tomato paste
• 2 tbsp basil, dried
• e.g. chili powder
• Bread(s)
• margarine
• Herbs
• Spice(s), of your choice
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

with soy granules and green spelt meal

Soak the soy granules and green spelt meal in boiled vegetable broth and let them swell for about 20 minutes. Dice the onions, slice the bell peppers and zucchini into diagonal strips, finely chop the chilies, and remove the peeled tomatoes from the can with a fork, also chopping them finely. Heat the oil in a large pan or pot and sauté the onions until translucent. Add the zucchini and bell peppers and sauté for about 5 minutes, then add the drained soy granules and green spelt meal and stir-fry for about 5-6 minutes. Add the chopped tomatoes, the juice from the can, the passata, and the chilies. Drain the kidney beans and, if desired, the corn and add them to the pan. I wrote “if desired,” because unfortunately, I didn’t have any on hand. But I think it really belongs there. Bring everything to a boil and season with the spices, herbs, sugar, and tomato paste. Bring back to a boil and season to taste. I serve this chili with toasted bread. I cut some slices diagonally in half, spread them with margarine, sprinkle them with various herbs and spices, and salt. Then toast the slices at around 180°C for about 5-8 minutes.