Chili sin Carne
Preparation: 20 mins
Cooking: 50 mins
For 2 servings
Ingredients
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp paprika powder
- 100 g soya chunks (coarse)
- 1 red onion
- 1 garlic clove
- 1 red chili pepper
- 100 g oyster mushrooms
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp cocoa powder
- 1/2 tsp cayenne pepper
- 500 ml vegetable stock
- 250 g kidney beans (cooked)
- 1 tin of tomatoes
- olive oil, salt, pepper
Instructions
- Bring 500 ml water to a boil with soy sauce, maple syrup, paprika powder and pepper. Add the soy chunks, remove the pot from the heat and let soak for 15 minutes. Then drain and let them steam off briefly.
- Finely dice the onion and garlic. Cut the chili into thin rings. Cut the oyster mushrooms into bite-sized pieces.
- Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes until translucent. Add the chili and garlic and sauté for another minute.
- Add the soy chunks and oyster mushrooms and fry for 5–10 minutes until browned and aromatic, stirring occasionally.
- Stir in the cumin, thyme, oregano, cocoa powder and a pinch each of salt and pepper. Deglaze with half of the vegetable stock, stir and bring briefly to a boil.
- Add the kidney beans, tomatoes and remaining vegetable stock. Simmer over low heat with the lid closed for about 30 minutes. Season to taste with salt and pepper.
About this recipe
Discover this delicious recipe for Chili sin Carne - juicy soya chunks and aromatic oyster mushrooms come together in a hearty blend of spices.