Chili sin carne (Vegan + Easy)

🧂 Ingredients

• 2-3 cloves garlic

  chopped
• 2 onions

  diced
• 1-2 carrots

  diced
• 4.2 oz sunflower or soy granules

  or 8.8 oz tofu or a ready-made meat alternative of your choice*
• 1 ⅔ cups vegetable broth
• 2-3 tbsp oil
• 1 small chili pepper

  chopped (or 1/2 tsp chili powder)
• 1-2 tsp red paprika powder
• 3 ½ tbsp tomato paste
• 14 oz chopped tomatoes

  1 can
• 7 oz tomato passata

  ½ can
• 9 oz kidney beans

  rinsed and drained weight of 1x14 oz can
• 1 ¾ cups corn
• salt and pepper

  to taste
• a bit of sugar

  to taste
• 8.5 oz cooked rice
• chili flakes
• sesame seeds
• parsley
• limes

Instructions

• 1 Peel and chop the garlic. Peel and dice the onions and carrots.
• 2 Add the sunflower soy granules to a bowl. Pour the hot vegetable broth over it
  and let it soak for 5 minutes. Then drain in a colander and squeeze it out,
  reserving the excess broth. (If using tofu or another meat alternative, skip
  this step).
• 3 Heat the oil in a pan. Add the onions, carrots, and sunflower or soy granules
  (or tofu*) and sauté for about 5 minutes, stirring occasionally. Then add the
  garlic, chili, paprika powder, and tomato paste and sauté for another minute.
• 4 Now add the tomatoes, reserved vegetable broth, kidney beans, corn, a little
  salt, and pepper, and let it simmer for about 20-25 minutes over low heat (so
  that the flavors can develop). Then taste and adjust seasonings as needed.
• 5 Meanwhile, cook the rice according to the package instructions.
• 6 Serve your chili with rice and garnish with chili flakes, sesame seeds, fresh
  parsley, and lime wedges on the side.
• 7 Enjoy!

Nutrition Info