Soy Chili Soup
Photo by Vanita Tipnis
Ingredients
- 1 cup dry textured soy granules
- 1 medium-sized onion, diced
- 2 cloves garlic, minced or crushed
- 1 jalapeño or other chilli peppers, minced (optional)
- ½ a green pepper (capsicum), chopped
- 2 stalks celery, diced
- 500 g cooked kidney beans (rajma)
- 10 ripe medium-sized tomatoes, diced
- Red chilli powder to taste
- 4 -5 black peppercorns (kali mirch), crushed
- 1 tsp unrefined salt
- Red pepper flakes to taste
- 1 L water
Method
Heat a large pot and add chopped onion. Stir gently with a wooden spatula to prevent sticking. Add minced hot peppers (if using) and garlic. Add the soy granules and stir well. Add chopped celery and peppers to the pot and stir. Add diced tomatoes, kidney beans, spices and most of the water. Stir well. Bring to a boil, then turn the heat down to simmer. Simmer the chili for a minimum of 30 minutes, periodically stirring and tasting, adjusting the spices and adding more water, if required. When the vegetables are soft and the chili tastes good, it may be served. It tastes best though, after simmering for at least 1 hour.
Serves 4-6
