Chili sin carne
1 tbsp of olive oil
1 chopped onion
2 chopped garlic cloves
1 cup of chopped celery with the leaves (or zucchini)
1 cup of corn (frozen is better) or shredded carrots
1 green or red pepper chopped
1 can of tomato sauce (796 mL)
½ tsp of oregano
½ tsp of basil
½ tsp of salt
1½ to 2 tsp of chili powder
1 can of kidney beans, rinsed and drained (540 mL)
½ cup of texturized soy protein (Markal or SoSoya+ brands) or meatless ground beef
(ex: Yves Veggie Cuisine) or crumbled tofu
1. In a large pot, brown the onions, celery, and garlic.
2. Add all the other vegetables and cook for another 5 minutes.
3. Add the tomato sauce, the spices and let simmer for about 10 minutes.
4. Add the kidney beans and the texturized soy protein; cook for about 5 to 8 minutes.
You can serve the chili with a nice piece of brown bread or accompany it with brown rice, whole couscous or baked potatoes.