Chili con soya

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.


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