A recipe inspired from Marie Laforêt’s vegan chili (from the book “Vegan”). It contains vegetables, kidney beans, soybean proteins and a really nice seasoning. Enjoy!
Vegan chili (Chili sin carne)
Ingredients
- 500 g kidney beans
- 800 g tomatoes
- 1 carrot
- 1 yellow or red bell pepper
- 1 onion
- 3 garlic cloves
- 50 g small soybean proteins
- 1 cube of vegetable broth
- 1,5 tsp smoked paprika
- 1 tsp oregano
- 2 tsp ground coriander
- 3 tsp cumin powder
- salt
- pepper
- olive oil
- 2 tbsp tamari sauce
- lime optional
- cilantro leaves optional
Instructions
- To start with, prepare the soybean proteins: put them in a small salad bowl and cover them with hot water.
- Add the broth cube and half a teaspoon of cumin. Rehydrate for 30 minutes.
- Slice the onion and garlic.
- Cut the carrot and bell pepper into small pieces.
- Cut the tomatoes into small cubes.
- Rinse the kidney beans (already cooked).
- Heat a large frying pan with a drizzle of oil and fry the onion and garlic until they become translucent.
- Add the carrot and bell pepper and fry for 4 minutes.
- Then add the tomatoes, soybean proteins with the broth and the tamari sauce.
- Add the spices: the remaining cumin, ground coriander, oregano and smoked paprika.
- Simmer for a few minutes.
- Finally, add the beans and cook over low heat for 20 minutes.
- Taste and adjust the seasoning by adding a pinch of salt and pepper.
- Serve with plain rice or in a corn or wheat tortilla.
- Optionally you can add some coriander leaves and lime wedges on top of the chili.