Chili sin carne is a tasty fiery stew – without any animal products. We’ll show you how to prepare this vegetarian chili.
- 50g sliced soya
- 1 onion
- ¼ garlic
- 1 zucchini
- 1 tbsp tomato paste
- 1 can chickpeas
- 1 can of lumpy tomatoes
- chili spice mixture
- 10g parsley
- 75g yogurt
- ½ tbsp sugar
- vegetable broth (250 ml)
- salt and pepper
- olive oil for frying
Prepare 250 ml of hot vegetable broth in a small saucepan, add the sliced soya and let it swell for 10 minutes.
In the meantime: Peel the onion and garlic and cut the onion into small pieces.
Wash the zucchini, cut off the ends; Then quarter the zucchini and cut into slices approx. 1 cm thick.
Pour the sliced soya into a sieve and collect the remaining vegetable in a bowl. Heat olive oil in a large pan and fry the sliced soya for about 3 minutes.
Add the tomato puree, onion, press the garlic and fry crispy for about 5 minutes. then deglaze with the collected vegetable broth.
Drain the chickpeas in a sieve. Add tomato, zucchini and 100ml hot water in the pan and simmer for about 5 minutes at low heat. Add chilli spice mixture, ½ tbsp sugar and chickpeas, season with salt and pepper and simmer again over low heat for 3 minutes.
Wash parsley, pluck leaves and chop. Serve chili con soya on deep plates, add a blob of yogurt and sprinkle with parsley.