Soy Chili with Beans and Corn

Ingredients

• 100 g soy granules
• 250 ml vegetable broth
• 1 can kidney beans (drained weight 265 g)
• 1 can corn (drained weight 140 g)
• 2 onions
• 2 cloves garlic
• 1 stalk Celery
• 1 Carrot
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 2 cans chopped tomatoes (400 g each)
• 1 tsp chili powder
• 1 tsp sweet paprika
• 0.5 tsp ground cumin
• 0.5 tsp Dried oregano
• Salt
• Pepper
• 3 stems flat-leaf parsley

Instructions

1. 1.

   Place soy granules in a bowl, bring vegetable broth to a boil and pour over the granules; let soak for about 10 minutes. Meanwhile, drain the kidney beans and corn, rinse under cold water, and set aside.

2. 2.

   Peel and finely dice the onions and garlic. Wash, trim, and slice the celery into thin strips. Peel, peel, and cube the carrot.

3. 3.

   Heat 1 tbsp olive oil in a large pot over medium heat. Squeeze out excess liquid from the soy granules (reserve the liquid) and brown them briefly; set aside. Add the second tablespoon of oil to the pot, then sauté garlic and onions until translucent. Add celery and carrots, stir for a few minutes, then add tomato paste and cook until fragrant.

4. 4.

   Deglaze with the reserved vegetable broth, letting it reduce slightly. Stir in the chopped tomatoes and fill one can with water, adding that water to the pot as well. Now add the beans, corn, and soy granules; bring everything to a boil. Season with chili powder, paprika, cumin, oregano, salt, and pepper. Cover and simmer over low heat for about an hour.

5. 5.

   Rinse the parsley, dry it, and finely chop the leaves. Taste the chili, adjust seasoning if needed, then sprinkle the chopped parsley on top before serving.