150g dried soy mince
2 tbsp frying oil
2 red onions, finely chopped
4 cloves of garlic, grated
2 small red chilis, chopped into fine rings
2 red bell peppers, finely diced
2 tsp chili powder
1 tbsp paprika
1 tsp ground cumin
½ tsp cayenne pepper
3 tbsp tomato puree
2 tbsp yeast extract
1 can of kidney beans
1 can of sweetcorn
2 tbsp light soy sauce
50g good quality dark chocolate, grated or in small pieces
Spring onions, chopped into fine rings
Fresh coriander, finely chopped
Alternative to crème fraîche as a topping
Baguettes (made from spelt, for example)
1. Bring 500ml water to the boil with 2 tbsp yeast extract. Pour over the dried soy mince, and soak for 10 minutes. Then drain, and press out the liquid thoroughly.
2. Heat the oil in a large pan. Pour in the soy mince, and fry for 10 minutes, stirring occasionally.
3. In the meantime, prepare the fresh vegetables, and drain the canned vegetables.
4. Add the onions and garlic to the saucepan, and fry them with everything else for 3 minutes. Add the tomato puree, bell pepper, chili peppers and spices too.
5. After another 5 minutes, pour in the vegetable stock. Now add all remaining ingredients – including the chocolate for a sophisticated extra note – stir well, cover and simmer over a low heat for around 60 minutes. Stir occasionally.
6. Serve the chili sin carne in a bowl, garnish and serve with the side dishes. Enjoy!