Chili with Soy Strips
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g shredded soy (Alnatura)
- 2 tablespoon soy sauce (tamari)
- 300 ml vegetable stock
- 2 tablespoon clarified butter
- 1 packet tomato (s), diced
- 0.5 tube ½ tomato paste
- 0.5 teaspoon ½ chili powder
- 1 teaspoon cocoa powder, (unsweetened baking cocoa)
- 1 chilli pepper (s), fresh
- 2 small can kidney beans (400g)
- 1 small can corn (400g)
- 1 onion (s)
- 2 cloves garlic
- 150 ml beer, Köstritzer
- 100 ml espresso
- oregano
- salt and pepper
- coriander
Print Recipe
Pin Recipe Instructions
- Let the soy shredded meat cook in 300-400ml vegetable stock and the soy sauce for about 15 minutes. Then simmer for another 15-30 minutes on a low flame. Turn off the oven and let the soy shredded swell continue to swell. Approx. 30 min.
- In the meantime, core and cut the chilli peppers. Chop the garlic and onions into small pieces.
- Sauté the onions and garlic in a pan with clarified butter until translucent. Then pour the soy slices into the pot and fry a little. Add the remaining ingredients. Bring to the boil briefly and cook on a low flame, stirring occasionally, for about 30 minutes.
- Rice and salad go well with it.
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