Mexican · Pasta, Stews and Casseroles

Vegetarian/Vegan Soya Chilli

A chilli is a stew which usually made with ground meat and kidney beans in a spicy tomato based sauce. It is perfect for a cold winter evening when you are craving for something spicy and hot. Well, to be honest it is not easy to find a vegetarian/vegan version of this hearty-meaty stew. Soya not only being the closest substitute but also rich in protein provides the meal with all necessary nutrition. This vegan chilli is my brother Ajay’s recipe. He makes these awesome stews, pasta dishes and soups whereas I prefer baking over cooking (but I still love cooking). It is not only healthy but also warming and comforting! 😀


Ingredients: (Serves 6 people)
  • Onion- 4; finely chopped
  • Soya granules- 100 g; or blitz soya chunks to medium sized granules
  • Tomatoes- 3 (2 chopped and 1 for grinding)
  • Kidney beans- 100g; soaked overnight for 5-6 hours
  • Dried red chilli- 4 to 5
  • Bay leaf- 1
  • Garlic- 6 cloves
  • Tomato sauce- 1 cup
  • Cumin powder- 1 teaspoon
  • Paprika- 2 tablespoons or as per your liking
  • Green capsicum (bell pepper) – half; cut into cubes
  • Butter- 2 tablespoons (vegans can use vegan butter)
  • Olive oil- 2 teaspoon
  • Worcestershire sauce- 2 tablespoons
  • Salt and pepper- to taste

Pressure cook the kidney beans until tender. Soak dried red chilli’s in hot water and blitz them with 1 of the tomatoes to form a fine paste (Addition of water may be required to form a smooth paste).

Add oil and butter to a pan. Once the butter and oil mixture is hot, add the bay leaf, onion and garlic. Sauté the mixture until the onions begin to caramelize. Add the capsicum and sauté for a further 2 minutes. To this, add the 2 chopped tomatoes. Add the chilli-tomato paste and sauté till the tomatoes start reducing.

Now, add the tomato sauce and mix well. Add Worcestershire sauce, sugar, paprika, salt and pepper to taste. Add the soya granules and cooked kidney beans. Add a dash of water and cook for 10-15 minutes. Check if the soya has absorbed the liquid and acquired the flavour. If the chilli tends to become too dry add a little more water and let it cook. Check for seasoning and serve.

Note- You can garnish with cilantro and yogurt (vegans can use vegan yogurt).



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