SafePlates

Ingredients

• 300g soy granules or tofu, crumbled and fried
• 1 large onion, diced
• 2 cloves of garlic, finely chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can chickpeas (400g), rinsed and drained
• 1 can black beans (400g), rinsed and drained
• 1 can corn (150g), drained
• 2 EL olive oil
• 1 Liter vegetable broth
• 2 TL cumin
• 1 TL smoked paprika powder
• 1/2 TL chili powder (or to taste)
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic and sauté until they are soft and lightly browned.
2. Add the soy granules or crumbled fried tofu and fry for a few minutes until lightly browned.
3. Add the diced bell peppers and sauté for a few minutes.
4. Add the chickpeas, black beans, and corn and stir to combine.
5. Season the chili with cumin, smoked paprika powder, chili powder, salt, and pepper.
6. Pour in the vegetable broth and let the chili simmer for about 20–30 minutes, until it has thickened and the flavors are well combined.
7. Taste the chili and adjust the seasoning as needed.
8. Serve the chili hot, garnished with fresh cilantro or parsley.