Chili Con Soy Shredded Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 bell peppers, diced
- 2 hot peppers, finely chopped (one green and one red)
- 500 g tomato (s), passed
- 1 large can kidney beans
- 60 g soy schnetzel (dried, available in health food stores)
- 1 clove (s) garlic, chopped
- 1 onion (s), chopped
- 1 carrot (s), cut into cubes
- 0.3 tube tomato paste
- olive oil
- 1 tablespoon soy sauce, light
- 150 ml vegetable broth, strongly flavored
- 150 g sour cream for servin
- 0.5 teaspoon ½ cumin
- 1 teaspoon cinnamon
- 1 teaspoon paprika powder, hot pink
- salt and pepper
- 1 bay leaf
Print Recipe
Pin Recipe Instructions
- The soy shreds are soaked in the hot vegetable stock and soy sauce for 20 minutes. Then they are fried in olive oil (approx. 5-10 minutes). Garlic, finely chopped hot peppers and onions are added and fried for another 5 minutes. Then carrots and peppers are added. Everything is fried briefly. Add the tomatoes and the bay leaf and let the mixture simmer for a while until the vegetables are soft. Finally, add the drained kidney beans, tomato paste and between 50 and 100 ml of water (to taste).
- Season it with the spices, remove the bay leaf and serve the dish with a dollop of sour cream.
- A fresh baguette or other bread goes well with it.
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