Veggie Chili con Soy

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Serves 4 approx.

Ingredients:
  • 1 small onion
  • 2 garlic cloves
  • 2 small potatoes
  • 1 small sweet potato
  • 2 small carrots
  • 1 tomato
  • 1 can of cooked and drained black beans
  • ½ cup of soy or pea protein mince
  • ½ cup of tomato puré or passata
  • Approx. 800 ml water
Spices and herbs:
  • 1 tbsp salt
  • Pinch of cayenne pepper
  • Pinch of smoked paprika
  • Pinch of sweet paprika
  • Pinch of cumin
  • Pinch of pepper
  • 3 bay leaves
Fresh herbs:
  • Cilantro
  • Sage
  • Oregano
Directions:

Crush and chop the garlic finely, dice the onion, and add to the pot with a little bit of water and let them cook until soft. Add the spices and bay leaves and mix well, stir fry for a little while, then add tomato and the passata and let it cook for a couple of minutes before adding some more water, then add the soy mince, the drained black beans, and mix well, add all the diced veggies and cover it all with water, stir and cover the pot. Let the chili cook on medium heat for about 40 min, open the open to stir occasionally, and cover it again every time.

Once the time has passed, check that the veggies are soft and that there’s not too much water. If there is, let it evaporate with the lid off for a while. Taste to adjust salt and spices before chopping and adding the fresh cilantro, sage, and oregano, and stirring a bit. Turn off the heat, cover it, and let it sit for a few minutes before serving.

You can serve the chili with white rice or corn tortilla chips.

Enjoy!







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