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.
