Ingredients with Measurements:
- 1 cup dried soy protein
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cans diced tomatoes (14.5 oz each)
- 2 cans kidney beans, drained and rinsed (15 oz each)
- 1 can corn, drained (15 oz)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups vegetable broth
Special Equipment Needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the red and green bell peppers and sauté for another 5 minutes.
4. Add the soy protein and stir well to combine.
5. Add the diced tomatoes, kidney beans, corn, chili powder, cumin, paprika, salt, and pepper. Stir well to combine.
6. Pour in the vegetable broth and stir well.
7. Bring the chili to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
8. Taste and adjust the seasoning as needed.
9. Serve hot, garnished with your choice of toppings.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 250
Total fat: 5g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 35g
Dietary fiber: 12g
Sugar: 8g
Protein: 18g
Substitutions for ingredients:
- You can use any type of canned beans you prefer, such as black beans or pinto beans.
- You can use fresh or frozen corn instead of canned corn.
- If you don't have vegetable broth, you can use water instead.
Variations:
- Add some diced jalapeño peppers for extra heat.
- Use ground beef or turkey instead of soy protein.
- Add some diced sweet potatoes or butternut squash for a sweeter chili.
Tips and Tricks:
- If you want a thicker chili, you can add a can of tomato paste.
- If you want a thinner chili, you can add more vegetable broth or water.
- This chili can be made ahead of time and reheated when ready to serve.
Storage Instructions:
Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the chili in a pot over medium heat until heated through.
Presentation Ideas:
Serve the chili in bowls, garnished with chopped cilantro, diced avocado, or shredded cheese.
Garnishes:
- Chopped cilantro
- Diced avocado
- Shredded cheese
- Sour cream
- Sliced jalapeño peppers
Pairings:
- Cornbread
- Rice
- Tortilla chips
Suggested Side Dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the chili is too thick, add more vegetable broth or water.
- If the chili is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
- Make sure to cook the soy protein thoroughly before adding it to the chili.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Chili is a traditional dish from Texas, where it was originally made with beef, chili peppers, and spices.
Flavor Profiles:
This soy protein chili is savory, slightly spicy, and packed with protein and fiber.
Serving Suggestions:
Serve this chili as a main dish for lunch or dinner.
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