SafePlates

Ingredients

• 300g soy granules or tofu, cubed
• 1 large onion, diced
• 2 garlic cloves, finely chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can corn, drained
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 liter vegetable broth
• 2 EL olive oil
• 1 TL cumin
• 1 TL 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 softened.
2. Add the soy granules or tofu cubes and cook until lightly browned.
3. Add the diced bell peppers and cook for a few minutes.
4. Add the cumin, paprika powder, and chili powder and stir to distribute the spices evenly.
5. Pour in the vegetable broth and bring everything to a boil. Reduce the heat and let the chili simmer for about 20 minutes.
6. Add the drained corn, kidney beans, and black beans and cook the chili for another 10 minutes, until it has thickened and the flavors have blended.
7. Season the chili with salt and pepper and garnish with fresh cilantro or parsley before serving.

Tip

This vegetarian chili without tomatoes is a delicious and satisfying meal, perfect for anyone following a vegetarian diet and wanting to avoid tomatoes.