Main Course
Chili sin Carne
A spicy, filling Mexican-style pot made with soy mince and kidney beans.
- Gluten-free
- Vegan
- Prep
- 10 min
- Cook
- 30 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 1 cup (200 ml) textured soy protein
- 2 cups (400 ml) water
- 1 onion
- 2 cloves garlic
- 1 red bell pepper
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp hot paprika
- 1 can canned diced tomatoes
- 1 can canned kidney beans
- 1 can sweet corn
- 1 tsp salt
Method
- Soak the soy mince in half of the water for about 10 minutes until softened.
- Chop the onion, garlic and pepper; drain the beans and corn.
- Heat the olive oil in a pot and cook the onion, garlic and pepper over medium heat for 5 minutes; add the spices and fry for 1 minute.
- Add the softened soy mince, tomatoes, drained cooked beans, corn, remaining water and salt. Bring to a boil, then reduce the heat and simmer with the lid slightly ajar for about 20–25 minutes until the sauce thickens.