Summary

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

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Instructions

1. Heat the vegetable broth with soy sauce until hot. Soak the soy schnetzel in the hot broth and soy sauce for 20 minutes.
2. Heat olive oil in a large pan over medium heat. Drain the soaked soy schnetzel and fry it in the hot oil for 5-10 minutes.
3. Add the chopped garlic, finely chopped hot peppers, and onion to the pan. Fry over medium heat for 5 minutes.
4. Add the carrot cubes and diced bell peppers to the pan. Fry over medium heat for 2 minutes.
5. Add the passed tomatoes and bay leaf to the pan. Simmer over medium heat for 10-15 minutes until the vegetables are soft.
6. Stir in the drained kidney beans, tomato paste, and 50-100 ml water to taste.
7. Season the dish with cumin, cinnamon, paprika powder, salt, and pepper. Remove and discard the bay leaf.
8. Serve the chili with a dollop of sour cream on top and fresh bread on the side.