Summary

Ingredients

• 1 pack soy slices (25 g e.g. from Alnatura)
• 1 can corn
• 1 can kidney beans
• 1 tablespoon salt
• 1 bell pepper (s), diced
• 2 onion (s), diced
• 1 packet tomato (s), strained (approx. 400 ml)
• chilli pepper (s)
• 2 cloves garlic
• 1 tablespoon oil
• 1 pinch (s) sugar
• pepper
• Vegetable broth, hot
• 1 tablespoon soy sauce

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Instructions

1. Heat 1 tablespoon oil in a large pot over medium heat. Add 2 diced onions and cook for 5 minutes until softened. Pour in 1 packet (approximately 400 ml) strained tomato puree and add some water along with 1 tablespoon salt. Reduce heat to medium-low and simmer for 15 minutes. Stir in 1 clove minced garlic and 1 pinch sugar. Continue simmering over medium-low heat for 15 to 105 minutes more, until the sauce reaches your desired thickness.
2. While the sauce simmers, place 1 pack (25 g) soy slices in a bowl. Season with 1 clove minced garlic, salt, pepper, chilli pepper, and 1 tablespoon soy sauce to taste. Pour hot vegetable broth over the soy slices following the package instructions, and soak for 20 minutes.
3. Once the soy has soaked, add the soy slices and their soaking liquid to the sauce along with 1 diced bell pepper. Simmer together over medium-low heat for 3 to 5 minutes until the soy softens. Drain 1 can corn and 1 can kidney beans, then add them to the pot. Cook for another 2 to 3 minutes to heat through without overcooking the beans.
4. Taste the chili and adjust seasonings as needed. Serve with flatbread.