Vegan Chili

Ingredients

• 200 g vegan ground meat
• 1 tbsp oil
• 2 tsp sweet paprika powder
• 1/2 tsp nutmeg (grated)
• 1/2 tsp cayenne pepper
• 1 tsp chili flakes (adjust to taste)
• 1 tsp maple syrup
• 1 tsp soy sauce
• 2 onions (diced)
• 2 garlic cloves (minced)
• 2 bell peppers (diced)
• 1 small can kidney beans (drained)
• 1 small can chickpeas (drained)
• 1 small can corn (drained)
• 200 g cherry tomatoes (halved)
• 200 ml pureed tomatoes
• 1 small can diced tomatoes
• 50 ml vegetable broth
• 1 tbsp Tabasco (adjust to taste)
• A splash of red wine (optional)
• A splash of whiskey (optional)
• Salt and pepper to taste
• Juice of one lime
• Vegan mozzarella (optional, as topping)
• Pita bread (for serving)

Instructions

1. Measure all ingredients, chop the vegetables, and drain the beans, chickpeas, and corn.
2. Heat the oil in a large pot or deep pan. Saute the onions and garlic until translucent.
3. Add the bell peppers and cherry tomatoes, cooking for about 5 minutes.
4. Add the vegan ground meat and cook for about 5 minutes. Season with sweet paprika powder, nutmeg, cayenne pepper, chili flakes, salt, and pepper.
5. Stir in the pureed tomatoes, diced tomatoes, vegetable broth, maple syrup, soy sauce, and Tabasco. Add red wine and whiskey if using.
6. Stir in the kidney beans, chickpeas, and corn. Simmer over medium heat for 15 to 20 minutes, stirring occasionally.
7. Finish with lime juice. Adjust with salt, pepper, chili flakes, or Tabasco.
8. Serve warm, optionally topped with vegan mozzarella, with pita bread on the side.