SafePlates

Ingredients

• 300g soy granules or crumbled tofu
• 2 EL olive oil
• 1 large onion, diced
• 2 cloves 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), rinsed and drained
• 1 EL ground cumin
• 1 EL sweet paprika powder
• 1/2 TL chili powder (or to taste)
• 1 TL dried oregano
• 500 ml vegetable broth (or as needed for the desired consistency)
• 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 soft and lightly browned.
2. Add the soy granules or crumbled tofu and cook, stirring, for about 5 minutes until lightly browned.
3. Add the diced bell peppers and sauté for a few more minutes.
4. Lightly toast the spices (cumin, paprika powder, chili powder, and oregano) in the pan before adding them to the bell peppers. Stir everything well so the spices can release their aroma.
5. Add the chickpeas, black beans, and corn and mix everything well.
6. Pour in the vegetable broth and bring the chili to a boil. Reduce the heat and let the chili simmer for about 20–30 minutes, until it thickens and the flavors are well combined. Check the consistency while cooking and adjust as needed.
7. Season the chili with salt and pepper and let it rest for a few minutes before serving.
8. Serve the chili hot, garnished with fresh cilantro or parsley. Optionally, you can offer avocado, sour cream, or grated cheese as additional toppings.