Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves of garlic minced
- 1 ½cups (215 grams) diced bell pepperany colour or a mix
- 1-2 jalapeño peppers diced
- 16-oz can tomato paste
- 2 teaspoons dried oregano
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 cup (90 grams) tvp
- 1 large can (19 oz / 570) grams kidney beansdo not drain
- 1 ½ tablespoons cocoa powder
- 1 can(15 oz / 400) grams diced tomatoesdo not drain
- 1 ½cups (355 ml) vegetable stock
- 2 tablespoons soy sauce
- Salt and pepper to taste
- 1 lime sliced
- Optional garnishes: chopped cilantro, vegan sour cream or plain vegan yogurt, diced avocado, tortilla chips
Instructions
- Heat a pot over medium heat and add the oil and onion. Fry the onion until soft and translucent then add the garlic and fry until fragrant.
- Add the bell pepper and jalapeño and fry until soft.
- Add the tomato paste and spices and fry, stirring frequently, for a couple of minutes until the tomato paste darkens and the spices are fragrant.
- Add the tvp, beans (with the aquafaba), cocoa powder, diced tomatoes (with their juices), vegetable stock and soy sauce. Bring to a simmer then reduce the heat to medium-low and simmer for 20 minutes to allow the flavours to meld. Stir from time to time and add more stock or water if it begins to look dry.
- Taste and add salt and pepper if you think it’s necessary. Serve with a slice of lime in each bowl and your favourite chili toppings.