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🍽️ Vegetarian Chili con Carne

477 kcal · 30 min · 4 servings

Ingredients

• 400 g soy mince (soy strips, soy granules, soy mince)
• 500 ml vegetable broth
• 500 g onions
• 4 tbsp oil
• 500 g peeled tomatoes (can; drained weight)
• 2 red chili peppers
• 2 garlic cloves
• 500 g kidney beans (can; drained weight)
• 2 tsp cumin
• salt
• pepper
• 3 spring onions
• 1 bunch fresh coriander
• 200 g crème fraîche

Instructions

1. 1. Pour hot vegetable broth over the soy mince and let it soak for 10 to 15 minutes.
2. 2. Peel the onions and dice them finely.
3. 3. Heat the oil in a large pot.
4. 4. Sauté the onions in the hot oil.
5. 5. Add the soaked soy mince and fry it until all the liquid has evaporated.
6. 6. Add the tomatoes to the pot.
7. 7. Wash the chili peppers, remove the inside with the seeds, and dice them finely.
8. 8. Peel the garlic and chop it finely.
9. 9. Pour the beans into a colander, rinse them, and let them drain well.
10. 10. Add the chili peppers, garlic, and beans to the soy and vegetable mixture.
11. 11. Let the mixture simmer covered for 30 minutes.
12. 12. Season the chili with cumin, salt, and pepper.
13. 13. Wash the spring onions, cut off the green tops, and slice the rest into thin rings.
14. 14. Reserve some of the spring onion rings for garnish and stir the rest into the chili.
15. 15. Wash the coriander, shake it dry, and chop it finely.
16. 16. Serve the finished chili and garnish it with the crème fraîche, the remaining coriander, and the reserved spring onion rings.

Nutrition per serving

• kcal: 477
• Protein: 34 g · Fett/Fat: 18 g · Carbs: 45 g