Chili sine carne

Chili sine carne ingredients

• 200g dried red beans
• 1 onion
• 1 small can of corn (150 g)
• 1 can of peeled tomatoes
• 1 glass of textured soy protein
• 1 C. tablespoons chili powder spice blend
• Salt

Chili sine carne preparation

Sort and rinse the kidney beans, place them in a saucepan, cover them with 1 liter of water and bring to the boil for 1 minute.

Remove the beans from the heat and let them sit for 1 hour in their cooking water.

Drain the beans, rinse the pot and put them back in. Cover them with water, adding 1 pinch of salt and 1 onion cut into pieces. Cook for 1 hour over medium then low heat, skimming off the foam that forms on the surface.

Check the cooking after 1 hour: the beans should be tender. This technique avoids presoaking the beans for 12 hours.

While the beans cook, rehydrate the soy protein in a bowl of water, then put them in a pot of boiling salted water and cook for 5 minutes over medium heat. Drain and set aside.

When the red beans are cooked, add the corn, the chopped tomatoes and the textured soy protein.

Our suggestions Chilli sine carne

Replace textured soy protein with cubes of plain or smoked tofu, or small pieces of seitan.