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Vegan vegetable chili Auto translated

Name: Vegan vegetable chili
Prep time: 30 min
Cook time: 25 min
Yield: 2
Ingredients: 125 g Soy meatballs; 4 Stangen Celery; 1 UNIT Garlic clove; 1 UNIT Red bell bell pepper; 1 UNIT Onion; 1 cans But; 2 UNIT Large carrots; 1 cans Kidney beans; 1 cans Chopped tomatoes; 2 tbsp. Tomato paste; 1 Tsp. Sweet peppers; 1 handful Freeze-dried tomatoes; 0.5 Tsp. Oregano; 1 handful Basil; 1 Tsp. chilli flakes; 1 Tsp. Paprika rose hot; 1 Tsp. Pepper; 1 Tsp. Salt; 1 handful Petersilie; 375 ml Vegetable broth

Easy 1 June 2021

Preparation time

30 min

Cooking time

25 min

Vegan soy stir-fry with bell bell pepper, carrots and celery

Ingredients for

125 g	Soy meatballs
4 Stangen	Celery
1 UNIT	Garlic clove
1 UNIT	Red bell bell pepper
1 UNIT	Onion
1 cans	But
2 UNIT	Large carrots
1 cans	Kidney beans
1 cans	Chopped tomatoes
2 tbsp.	Tomato paste
1 Tsp.	Sweet peppers
1 handful	Freeze-dried tomatoes
0.5 Tsp.	Oregano
1 handful	Basil
1 Tsp.	chilli flakes
1 Tsp.	Paprika rose hot
1 Tsp.	Pepper
1 Tsp.	Salt
1 handful	Petersilie
375 ml	Vegetable broth

Step 1/5
Bring soy cutlets to a boil in vegetable broth and let steep for 10 minutes, then drain.
Step 2/5
Peel and finely dice onion and garlic, sauté everything in a large pot, then add soy cutlets, add 1 tablespoon tomato paste and sauté.
Step 3/5
Add bell bell pepper, carrots and celery and saute for about 3 minutes.
Step 4/5
Add chopped tomatoes and about the same amount of water, add all spices, herbs and 1 tablespoon tomato paste and simmer for about 15 minutes.
Step 5/5
Test whether the vegetables have reached the desired consitency and stir in the freeze-dried tomatoes, corn and kidney beans. Season with herbs and serve.