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Ingredients

15.9 oz of canned red beans
4.4 oz of soy protein large
10.6 oz of chopped tomatoes
3 green peppers a little bit, or cayenne pepper if you don't have any
3 onions
1 green bell pepper
2 pods of garlic
4.2 cup of vegetable broth
1 tbsp of flour or cornstarch ("Maizena")

Kitchen utensils
mixing bowl
mortar

Instructions

Prepare the vegetable broth using boiling water. Depending on the type of broth you choose, you will need to dissolve the bouillon cube or steep the tea bag.

Pour the dried soy protein into a mixing bowl and cover it with some of the broth to rehydrate it.
Let it soak for about 30 minutes.

Peel, remove the core, and dice the onion into brunoise.

Crush the garlic in a mortar with two pinches of coarse salt.

Wash, seed, and dice the bell pepper into small cubes.

Rinse and chop the fresh chili peppers into small pieces, or grind the cayenne pepper in a mortar.

Heat a little oil in a Dutch oven or a deep skillet.
Add the onion, bell pepper, chili pepper, and garlic and cook until softened, for about 5 minutes.

Next, add the beans, tomatoes, and rehydrated soy protein.
Pour in half of the broth, cover, and simmer for 20 minutes.

Meanwhile, in a saucepan, mix one tbsp of oil with the flour.
Scoop out one cup of cooking liquid from the skillet and stir it in.
Thicken the sauce over low heat for a few minutes.

Pour the sauce over the beans once they're done cooking, and check the seasoning.

Add some chopped fresh parsley and serve piping hot.

"Sin" Carne Chili with Soy Protein