VEGETARIAN CHILI
Vegetarian chili is a rich and flavorful reinterpretation of the classic Tex-Mex dish, entirely plant-based. In this version, soy granules replace the meat, while kidney beans, corn, spices, and tomato create a warm and satisfying combination.
Rich in protein and fiber, free from animal derivatives, it is a perfect dish for those looking for healthy and nutritious comfort food, ideal accompanied with brown rice and a fresh salad.
Preparation time: 90 min
INGREDIENTS FOR 4 PEOPLE
- 100 g soy granules,
- 100 g red kidney beans, soaked for 12 hours
- 150 g corn kernels, drained
- 2 tbsp extra virgin olive oil
- 1 x onion, finely chopped
- 2 x garlic cloves, finely chopped
- 700 g organic tomato puree
- 4 tbsp organic tamari sauce
- 2 teaspoons of chili powder
- 2 teaspoons of cumin
- 2 dl of broth
- Salt and pepper
HERE'S HOW TO DO IT
- Soak the soy granules in warm water for 10 minutes. Drain, squeeze, and season with tamari sauce.
- In a saucepan, heat the oil and sauté the onion, garlic, cumin, and chili for about 5 minutes.
- Add the drained beans, corn, and soy granules. Pour in the tomato puree and broth.
- Bring to a boil, then cover and cook over medium-low heat for about 1 1/2 hours, stirring occasionally.
- Season with salt and pepper and serve hot with side dishes.
How to complete the dish: Brown rice and salad
