Chili Con Soya

  ✂︎

Favorite

Comment

List

       

Share

• 

  Step 1

  Gather all INGREDIENTS. As you can see, I chose a Spanish onion. I prefer those as they are less pungent in their taste and they fit better to the other vegetables.
  (I am not sure how to translate "Sojaschnetzel" properly. The technical term would be textured soy protein or more commonly soy meat.)

• 

  Step 2

  Start by preparing the SOY MEAT. The packing will tell you how to do so. I used soy meat which is put in vegetable stock, brought to the boil and then set aside for ten minutes (turn out the stove!).
  The veggie soup gives the soy meat a nice taste. You can use water as well if you like.

• 

  Step 3

  While the soy meat is soaking prepare the VEGETABLES. Wash the bell peppers and cut them. Cut the onion as well. The pieces of both the onion and the bell pepper don’t need to be small.

• 

  Step 4

  The next step is my favorite: after the soy meat soaked for the recommended time, just put bell peppers, onion, corn, beans and pureed tomatoes into the pot and stir. Tadaaa! =)

  Next…

• Step 5

  Put the heat on again. Add some SPICE! Use anything you like. I always use salt, freshly grinded black pepper, cayenne pepper and red paprika (the sweet one, not the hot one). I recomend adding some sugar (to balance the spiciness) and some oil (for those precious fat-soluble vitamins!). Keep adding until you reached the desired pepperiness.

• Step 6

  Sometimes I am not happy because the chili is too liquid. Just add as much FLOUR until you smile again =)

• 

  Step 7

  …and you’re done! Serve with bread or bun.

  Enjoy your homemade veggietastic chili!

Comments

Leave your comment