In this version of the famous Mexican dish, soy “meat” replaces the beef and chickpeas are used instead of beans. In addition to being healthy options, they can replace meat in many other dishes because they are high in protein, which is not only good for vegetarians and vegans.

Vegan chickpea chili recipe

Preparation time: 110 minutes

Yield: 6 servings

Difficulty: easy

Ingredients

• 250 g cooked chickpeas

• 150 g soy protein

• 1.7 L hot water

• 1 green bell pepper (25 g)

• 1 red bell pepper (25 g)

• 1 small white onion (40 g)

• 1 teaspoon ground cayenne pepper

• 1 teaspoon ground cumin

• ½ tablespoon sweet paprika

• ½ tablespoon annatto

• ½ tablespoon dried onion flakes

• 1 teaspoon garlic powder

• ½ tablespoon dried oregano

• ½ tablespoon granulated sugar

• ½ tablespoon cornstarch

• 1 can of peeled tomatoes

• 20 g cilantro

• 25 g scallions

• 60 ml soy sauce

• 20 ml olive oil

• 100 g vegan cheddar cheese

• Salt to taste

• Black pepper to taste

Preparation method

1. Cover the soy “meat” with hot water in a covered bowl. After it is hydrated, drain the “meat” in a sieve, press and set aside.

2. Separately, chop: the strained peeled tomatoes, green bell pepper, red bell pepper, white onion and cilantro. Slice the scallions and grate the vegan cheddar cheese.

3. Combine in a bowl: the cornstarch, granulated sugar, dried oregano, garlic powder, dried onion flakes, annatto, sweet paprika, ground cumin and cayenne pepper.

4. Sauté the diced onion in olive oil. Stirring constantly, add the bell peppers and spices, followed by the peeled tomatoes, “meat” and soy sauce, and lastly, the chickpeas, salt and pepper.

5. Add the hot water and wait for it to cook, stirring from time to time. Add the vegan cheddar cheese and mix well. Finish with the cilantro and scallions.

Cook the way you never imagined you could!