SafePlates

Ingredients

• 300g soy granules or tofu, crumbled
• 2 EL olive oil
• 1 large onion, diced
• 2 cloves garlic, finely chopped
• 1 EL ground cumin
• 1 EL ground coriander
• 1/2 TL chili powder (or to taste)
• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 750 ml vegetable broth
• 2 medium carrots, diced
• 2 stalks celery, diced
• Salt and pepper to taste
• Fresh coriander 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 translucent.
2. Add the soy granules or tofu and cook, stirring, for a few minutes until lightly browned.
3. Add the cumin, coriander, and chili powder. Stir well so the spices are evenly distributed and release their aromas.
4. Add the black beans, kidney beans, carrots, celery, and vegetable broth. Stir to combine all the ingredients.
5. Bring the chili to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the vegetables are tender and the liquid has thickened slightly.
6. Season the chili with salt and pepper and let it rest for a few minutes before serving.
7. Serve the chili hot, garnished with fresh coriander or parsley.