Chili sin Carne

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2-3 cloves garlic (chopped)

2 onions (diced)

1-2 carrots (diced)

4 ⅕ oz sunflower or soy granules (or 8.8 oz tofu or a ready-made meat alternative of your choice*)

1 ⅔ cups vegetable broth

2-3 tbsp oil

1 small chili pepper (chopped (or 1/2 tsp chili powder)

1-2 tsp red paprika powder

3 ½ tbsp tomato paste

14 oz chopped tomatoes (1 can)

7 oz tomato passata (½ can)

9 oz kidney beans (rinsed and drained weight of 1x14 oz can)

1 ¾ cups corn

salt and pepper (to taste)

a bit of sugar (to taste)

8 ½ oz cooked rice

chili flakes

sesame seeds

parsley

limes

Directions

*Note: Be sure to check out the recipe video + step-by-step photos above!

Peel and chop the garlic. Peel and dice the onions and carrots.

Add the sunflower soy granules to a bowl. Pour the hot vegetable broth over it and let it soak for 5 minutes. Then drain in a colander and squeeze it out, reserving the excess broth. (If using tofu or another meat alternative, skip this step).

Heat the oil in a pan. Add the onions, carrots, and sunflower or soy granules (or tofu*) and sauté for about 5 minutes, stirring occasionally. Then add the garlic, chili, paprika powder, and tomato paste and sauté for another minute.

Now add the tomatoes, reserved vegetable broth, kidney beans, corn, a little salt, and pepper, and let it simmer for about 20-25 minutes over low heat (so that the flavors can develop). Then taste and adjust seasonings as needed.

Meanwhile, cook the rice according to the package instructions.

Serve your chili with rice and garnish with chili flakes, sesame seeds, fresh parsley, and lime wedges on the side.

Enjoy!

Nutrition

• Calories: 437.6 kcal
• Total Fat: 10.9 g
• Saturated Fat: 1.1 g
• Sodium: 990.8 mg
• Total Carbohydrate: 67.3 g
• Dietary Fiber: 13.1 g
• Total Sugars: 13.1 g
• Protein: 23.4 g