Ingredients
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1 Can Chickpeas
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1 Can Corn
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2 Cans Diced Tomatoes
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2 Tbsp Tomato Paste
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1 White onionDiced
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2 Garlic clovesMinced
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1 Bell PepperDiced
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1 CarrotsDiced
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60 ml Vegetable Broth
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Pinch Salt
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Pinch Pepper
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Pinch Cayenne PepperTo Taste
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Pinch Chili FlakesTo Taste
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1/5 Tbsp Yeast
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1/5 Tbsp Balsamic Vinegar
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0.5 Tbsp Sugar
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1 Cup Vegan MeatMinced
Directions
Sautee 1 chopped onion, and 1 chopped carrot until the onion turns glassy, add the 1 chopped pepper, 2-3 minced garlic cloves and sauté briefly then, add vegan minced meat and then put 2 cans of cut tomatoes in the pan.
Let everything simmer for a little while, then add 60ml of the vegetable broth, 2 tbsps of tomato paste, a pinch of sugar, 1 can of black beans/ chickpeas add salt, pepper, cayenne pepper, and chili flakes, to your desire.
The longer you cook the chili, the better. The best is to cook it for a long time at a low temperature. No more than 20 minutes. It has a more unique taste the next day. Right before you serve it, add the corn on top.
Steps
|
1
Done
|
Sautee 1 chopped onion, and 1 chopped carrot until the onion turns glassy, add the 1 chopped pepper, 2-3 minced garlic cloves and sauté briefly then, add vegan minced meat and then put 2 cans of cut tomatoes in the pan |
|
2
Done
|
Let everything simmer for a little while, then add 60ml of the vegetable broth, 2 tbsps of tomato paste, a pinch of sugar, 1 can of black beans/ chickpeas add salt, pepper, cayenne pepper, and chili flakes, to your desire. |
|
3
Done
|
The longer you cook the chili, the better. The best is to cook it for a long time at a low temperature. No more than 20 minutes. It has a more unique taste the next day. Right before you serve it, add the corn on top. |
