Soy Chili Sin Carne

With this uncomfortable weather, are you also starting to crave warming dishes🔥🙃?
Then today, Ken (on Instagram: @talesofhorizon) has the perfect Chili Sin Carne recipe for you.
The cool thing about this dish: you can easily pre-cook it and store it in the fridge for a few days.

A little spoiler upfront: Our organic plantain chips are definitely the game changer 🙌 and you can easily "spoon" the chili with them: A pure flavor explosion 💥!

Ingredients:

• 80g soy granules
• 1 tbsp vegetable broth
• 1 tsp paprika powder (hot)
• 1 tsp garlic powder
• 2 cloves garlic
• 1 onion
• 1 red chili
• 1/2 tbsp sunflower oil
• 1 can kidney beans (drained)
• 1 can corn (drained)
• 2 cans chopped tomatoes
• 2 tbsp tomato paste
• 1 tsp cocoa
• 1.5 tsp paprika powder (sweet)
• 1 tsp smoked paprika powder
• 1 tsp maple syrup
• 1/2 tsp salt

Serve with:

• Our organic plantain chips with paprika
• Chili flakes
• Limes
• Parsley or cilantro
• Rice (variety as desired)

Preparation:

1. Mix soy granules with vegetable broth, paprika powder (hot) and garlic powder, then pour hot water over them, just enough to slightly cover.
2. While the granules are soaking, finely chop the onion, garlic, and chili.

3. Heat some sunflower oil in a pot and sauté the onion until translucent. Add garlic and chili.

4. After a short sauté, add the now softened soy granules. Cook until the water has evaporated and you can sauté them for 5 minutes.

5. After a quick rinse, drain the corn and kidney beans in a sieve. Once the granules have browned slightly, add both.
6. Deglaze everything with chopped tomatoes. Then add tomato paste, cocoa, paprika powder (sweet + smoked), maple syrup, and salt.
7. Bring everything to a brief boil, then simmer for 30 minutes on very low heat with the lid closed.
8. Serve the chili with rice and our organic plantain chips with paprika. Use parsley and chili flakes as a topping. Squeezed limes give the dish the finishing touch.