Chilli sin carne
- Serves: 10
- Prep time: 9 h (with soaking the beans)
- Cooking time: 60 min
- Type of food: Lunch
Ingredients
Sauce
- 700g red kidney beans
- 300 g corn
- 7 tbsp oil
- 750 g onions, finely chopped
- 6 garlic cloves, finely chopped
- 1 1/4 tsp cumin, crushed
- 1 1/4 tsp coriander, crushed
- 4 tsp rose pepper, sweet
- 1 tsp turmeric, ground
- chili
- 10 tbsp soy sauce
- 7 tbsp tomato paste
- 2 1/2 tbsp balsam vinegar
Veggie minced meat
- 1250 g Lunter Smoked Tofu, mashed with a fork
- 5 tbsp oil
- 7 tbsp soy sauce
- 7 tbsp tomato paste
Garnish
- 2 red onion, thin rings
- 5 tbsp parsley, finely chopped
Instructions
Soak the kidney beans in plenty of cold water for 8 hours (preferably overnight) and let them swell.
Drain the beans, bring to the boil with 4 L of water, cover and cook well for approx. 1 hour (in a pressure cooker for approx. 20 mins).
Drain the beans into a sieve. Collect the cooking liquid and measure out 3 L.
If too much liquid has evaporated due to cooking, fill up with water to 3 L.
Heat the oil in a large saucepan. Sauté the onions and garlic over a low heat for about 20 minutes until very soft.
Add the cumin, coriander, rose paprika, turmeric and chilli, roast briefly while stirring.
Mix in the soy sauce, tomato paste and balsamic vinegar, reduce everything to a thick paste for approx. 5 minutes while stirring.
Mix in the 3 L cooking liquid, simmer for about 15 minutes until the onions almost fall apart.
Stir in the beans and corn and simmer for another 5 minutes.
While the beans are cooking, fry the tofu in a pan with 5 tablespoons of oil while stirring.
Mix in the soy sauce and tomato paste, continue to fry while stirring until the liquid has evaporated.
Mix the tofu into the bean stew. Heat the chili sin carne again briefly, season with chili and salt, serve in portions with onion rings and parsley.
