British Vegan Chili

A thick, dark sauce that generously coats tender beans. Smoky spices and red wine provide an earthy depth, far from thin or watery versions.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 515
• Protein: 29 g
• Carbs: 60 g
• Fat: 12 g

Ingredients

• 2 piece Yellow onion ( finely chopped )
• 3 piece Garlic ( minced )
• 2 piece Carrot ( small diced )
• 1 piece Red bell pepper ( 1cm cubes )
• 200 g Rehydrated textured soy protein ( well drained )
• 400 g Red bean ( cooked and rinsed )
• 4 piece Round tomato ( crushed )
• 100 ml Red wine
• 2 tbsp Extra virgin olive oil
• 1 tbsp Cumin ground
• 1 tbsp Smoked paprika
• 1 tsp Hot pepper en poudre
• 1 pinch Gray sea salt
• 1 tbsp Tomato paste
• 300 ml Vegetable broth ( prepared )

Instructions

1. Aromatic base

   Finely mince the onions and garlic. Dice the carrots. Sauté everything in olive oil until the onions are translucent and the carrots begin to soften.

2. Searing proteins and peppers

   Add the soy proteins and diced peppers. Sear over high heat for a few minutes. Aim for a light browning to avoid sponginess and develop flavors.

3. Toasting spices and paste

   Add the cumin, smoked paprika, chili powder, and tomato paste. Stir for one minute until fragrant. The spices should not burn but just open up with the heat.

4. Deglazing and reduction

   Deglaze with red wine, scraping the bottom of the pot. Add the crushed tomatoes, drained kidney beans, and vegetable broth. Bring to a simmer.

5. Slow simmering

   Lower the heat. Let it simmer uncovered. The sauce should reduce, thicken, and become glossy. The chili is ready when the sauce coats the spoon and flavors are well blended.

Chef's tips

• Don't rush: the longer the chili simmers on low heat, the creamier and deeper the sauce becomes.
• If the sauce reduces too quickly, add a ladle of stock to keep it moist.

Storage

Keeps for 3 to 4 days in the fridge in an airtight container. It's often better the next day after gentle reheating.