Chili sin carne

2-3 persons
10 min preparation time
30 min cooking time

Ingredients:
175g BUMI seitan NATURAL
1 sweet potato
2 peppers (mixed colours)
1 lime
bunch of coriander
1 can (400g) black beans
100ml tomato paste
2 garlic cloves
2 tablespoons Mexican spice mix (see tip if you want to make it yourself)
1/2 teaspoon cinnamon
1 red onion
2 tomatoes
Optional: 1 tablespoon cocoa powder (for a fuller flavour)

Optional toppings and additions:
Vegan cheese, rice, jalapenos, fresh chili, corn, salsa verde or vegetable crème fraîche.

Supplies:
Olive oil
Salt and pepper
Large pan
Pour
Oven

Preparation method

1. Bake the sweet potato in the oven
Heat the oven to 180 degrees. Wash the sweet potato and cut it lengthwise into six pieces (unpeeled). Use a tablespoon of olive oil to cover them with oil and then sprinkle them with salt, pepper and cinnamon. Place them on a baking tray and bake in the oven for 30-40 min. They are good if you can prick them with a fork in the middle.

2. Start with the chili
Peel the onion and garlic and cut the onion into quarters. Keep 1/4 separate for step 4. Finely chop the rest of the onion and garlic. Remove the seeds from the pepper and cut into 2cm strips.

Heat a large pan on medium heat, add a tablespoon of olive oil, the onion and garlic. Fry for 1 minute and then add the Mexican herbs, seitan and paprika. Season to taste with salt and pepper. Stir fry for 5 minutes.

3. Finish the chili
Add the tomato puree to the pan and fry for 2 minutes. Add 25cl of water and (if you use this) the cocoa powder and simmer on low heat for 15 minutes. Drain the black beans and rinse well before adding them to the pan. Stir well and then put a lid on the pan until you serve it.

4. Make the pico de gallo
Wash and cut the tomatoes into small pieces. Finely chop the coriander together with the remaining onion. Put this in a bowl and squeeze the lime over it. Season to taste with salt, pepper and chili powder, or your favorite chili sauce.

5. Serve and enjoy!
First put two sweet potato pieces on your plate, add the chili and finish with some pico de gallo.

Tip: Mexican spices are often a mix of cumin, oregano, smoked pepper, garlic powder and cinnamon.