Vegan Chili sin Carne

Ingredients

• 2 onions
• 3 Garlic cloves
• 1 chili pepper
• 2 yellow bell peppers
• 4 tomatoes
• 400 g kidney beans (drained weight; canned)
• 210 g corn (drained weight; canned)
• 500 g seitan
• 4 tbsp rapeseed oil
• 3 tbsp tomato paste
• 400 g chopped tomatoes (canned)
• 300 ml vegan vegetable broth
• Salt
• black pepper (freshly ground)
• 1 tsp Sweet paprika powder
• 1 tsp cumin powder
• 200 g soy yogurt
• koriander leaves (for garnish)

Instructions

1. 1.

   Peel and finely chop onions and garlic. Wash, clean and deseed chili pepper and bell peppers. Finely chop the chili, dice the peppers. Wash, clean and roughly cube tomatoes. Rinse beans and corn in a sieve and drain. Dice seitan into small cubes.

2. 2.

   Heat oil in a pot, sauté onions, garlic, chili, peppers and seitan over medium heat while stirring. Stir in tomato paste and cook until fragrant. Add chopped tomatoes, vegetable broth, diced tomatoes, beans and corn.

3. 3.

   Season with salt, pepper, paprika powder and cumin powder. Cover and simmer for about 15 minutes at low temperature, stirring occasionally.

4. 4.

   Serve the vegan chili sin carne in bowls, top each with a dollop of soy yogurt and garnish with fresh coriander leaves. Offer remaining yogurt on the side.