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Chili con carne (or better, sin carne) is one of my favourite dishes and I’ve read a lot of times that the combination of corn and beans is super healthy. So why not enjoy it more often? The peppers are from our garden and I tell you, it’s one of the most satisfying things to use vegetables from your garden when cooking.

Serves 4

  • 50 g granulated soy (1/2 cup)
  • 200 ml vegetable stock (1 cup)
  • 250 g cooked kidney beans
  • 1 onion
  • 2 garlic cloves
  • 1 tomato
  • 2 peppers (green and yellow)
  • 1 chili (careful here!)
  • 500 g canned, pureed tomatoes (16 oz)
  • 280 g canned sweet corn (9 oz, 1 small tin)
  • salt and pepper

Soak the granulated soy in the vegetable stock. If using canned kidney beans, rinse them. Chop onions, garlic, tomato and peppers. Slice the chili.

Roast the onions and garlic for about two minutes on middle-high heat. Add the granulated soy and roast for about 5 minutes, until the soy starts to colour. Add tomato, pepper and chili and roast for another 2 minutes. Add the canned tomatoes, kidney beans and corn and let it simmer for about 30 minutes on middle-low heat. Season with salt and a bit of pepper, if you want.