Summary

Ingredients

• 250 g soy ranules, coarse
• 10 tablespoon soy sauce
• 5 tablespoon vegetable broth
• 3 onion (s)
• 3 clove (s) garlic
• 1 packet tomato (s), happened
• 1 small Can / s tomato paste
• 1 glass tomato (s), dried, pickled in oil
• 250 ml beer, dark
• 100 ml espresso or 200 strong coffee
• 2 tablespoon sugar, brown
• 1 ½ tablespoon cocoa powder
• 0.5 ½ oregano
• 0.5 teaspoon ½ marjoram
• 3 chilli pepper (s)
• 2 cans kidney beans, drained
• 1 can corn, drained
• pepper
• Cayenne pepper
• nutmeg
• Paprika powder
• some oil

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Instructions

1. Put the soy pieces in a large bowl and mix well with the soy sauce and vegetable stock. Then pour boiling water over them. The bowl should be at least 3/4 full so that the soy pieces can rise properly. Let it steep until the soy pieces have about the consistency of seared minced meat.
2. Dice the onion, chop the garlic, cut the dried tomatoes into small strips, prepare espresso, cut the chili peppers very finely.
3. Sauté the onions and garlic in a little oil until the onions are translucent. Add the chili peppers and sauté briefly. Add the tomatoes, tomato paste, espresso, beer, cocoa powder, herbs and bring to the boil briefly.
4. Drain the liquid from the soy pieces. The less you like salty, the better the soy sauce should be drained off. Possibly squeeze out the soy pieces a little.
5. Add the soy pieces, beans, dried tomatoes and corn to the tomato sauce. If the chilli is now too thick, add water until the proportions are right. Season to taste with other spices such as cayenne pepper, paprika, nutmeg, pepper. Soy sauce and vegetable broth should make the chilli salty enough.
6. Let the chilli simmer for about half an hour on a low level.
7. The longer it draws afterwards, the tastier it becomes, but you can also eat it straight away.
8. This goes well with rice, pasta, flatbread, baguette.