Vegan Chili

Ingredients

 3 Dried fruity chillies: Ancho or Pasilla
 3 Dried sweet chillies: Costeño, New Mexico or Choricero
 1 small can Chipotle in Adobo sauce
 320 g dried soy mince
 vegetable stock
 1 can sweet corn
 1 can kidney beans
 1 red bell pepper
 2 cans diced tomato
 2 tbsp tomato purée
 1 tbsp cumin
 0.50 tsp cinnamon
 0.25 tsp allspice
 2 tsp oregano
 salt and pepper
 lime
 coriander
 sour cream
 bread, cornbread, or tortillas as side

Directions

1

To prepare, cut the bell pepper into strips, drain and rinse corn and beans, and remove seeds and stems from the dried chilies.

2

Add tomatoes, tomato purée, bell peppers, corn and beans to a large pot and bring to a simmer on medium-low heat.

3

In another pot, prepare vegetable stock and cook soy mince according to instructions. When done, add to the main pot.

4

Toast chilies in a pan (do not let smoke) or microwave for 10 sec until hot and a bit soft. Then cover with some vegetable stock, and add the Chipotle and adobo sauce. Bring to a simmer, then remove from heat and blend to a smooth consistency. Add to main pot along with cinnamon, cumin, allspice, and oregano.

5

Make sure everything is more or less covered by liquid (if not, add water). Let simmer for at least an hour (better two). Then serve with wedges of lime, coriander, sour cream, and a side of choice.

Vegan Chili
IngredientsDirections

A simple, but delicious everyday dish

Yields4 ServingsCategory, , , ,
Prep Time30 minsCook Time1 hr
 3 Dried fruity chillies: Ancho or Pasilla
 3 Dried sweet chillies: Costeño, New Mexico or Choricero
 1 small can Chipotle in Adobo sauce
 320 g dried soy mince
 vegetable stock
 1 can sweet corn
 1 can kidney beans
 1 red bell pepper
 2 cans diced tomato
 2 tbsp tomato purée
 1 tbsp cumin
 0.50 tsp cinnamon
 0.25 tsp allspice
 2 tsp oregano
 salt and pepper
 lime
 coriander
 sour cream
 bread, cornbread, or tortillas as side
1

To prepare, cut the bell pepper into strips, drain and rinse corn and beans, and remove seeds and stems from the dried chilies.

2

Add tomatoes, tomato purée, bell peppers, corn and beans to a large pot and bring to a simmer on medium-low heat.

3

In another pot, prepare vegetable stock and cook soy mince according to instructions. When done, add to the main pot.

4

Toast chilies in a pan (do not let smoke) or microwave for 10 sec until hot and a bit soft. Then cover with some vegetable stock, and add the Chipotle and adobo sauce. Bring to a simmer, then remove from heat and blend to a smooth consistency. Add to main pot along with cinnamon, cumin, allspice, and oregano.

5

Make sure everything is more or less covered by liquid (if not, add water). Let simmer for at least an hour (better two). Then serve with wedges of lime, coriander, sour cream, and a side of choice.