Name: Chili sin Carne
Prep time: 10 min
Yield: 4 servings
Ingredients: 150 g Bell pepper; 100 g Black beans; 400 g Chopped tomatoes; 250 g Kidney beans, canned, drained; 8 g Olive oil; 80 g Onion; 400 g Passata; 100 g Red lentils, dry; 100 g Soya granules; 5 g Vegetable stock, unprepared

Ingredients

Bell pepper150 g
Black beans100 g
Chopped tomatoes400 g
Kidney beans, canned, drained250 g
Olive oil8 g
Onion80 g
Passata400 g
Red lentils, dry100 g
Soya granules100 g
Vegetable stock, unprepared5 g

Method

Stir the vegetable stock into hot water and let the soya granules swell in it. The amount of water is given on the package. In the meantime, you can prepare the rest.
Finely dice the onion and bell pepper. Heat a little olive oil in a large pan and fry both in it.
Add the swollen granules and the lentils and stir once.
Rinse the kidney beans and black beans, let them drain and add them to the pan together with the passata and chopped tomatoes.
Season to taste with pepper, chilli powder, cumin, basil and a dash of soy sauce.
Let the chili simmer with the lid on over low heat for 15 minutes.

Allergens: Soya