Chili Sin Carne - Vegetarian / Vegan Chili

1. 1

   Chop garlic and ginger very small

2. 2

   Chop onions to size you like to bite on later on in finished chili

3. 3

   Add chopped mix to pot with hot oil and brown until soft

4. 4

   Chop peppers not too small; they get mushy otherwise.

5. 5

   About fingernail size

6. 6

   Add to pot and cook for short time at high temperature

7. 7

   Heat off; add salt pepper

8. 8

   Chop tomatoes very small bit with some texture, preferably at medium speed in food processor, and add to pot.

9. 9

   If you haven't any fresh ones, go ahead and use canned peeled whole ones, but chop them up first.

10. 10

    Heat to lower medium.

11. 11

    Generously sprinkle with pepper, spices and bay leaves

12. 12

    Test chili if suited to your taste and add spices, salt and pepper if needed.

13. 13

    Make sure to add spoon by spoon and not in big amounts at once.

14. 14

    Add beans; more if you prefer them.

15. 15

    Can be a different kind of beans as well.

16. 16

    You can double my suggested amount, as I try to not have beans or corn too dominant in this dish.

17. 17

    Stir, now add corn.

18. 18

    Let simmer as long as you need before all is eaten.

19. 19

    Minimum half an hour.

20. 20

    Unless an unannounced appearing bay leaf disturbs you in your guests' bowls, leave them in until pot is empty.

21. 21

    Most foodies don't mind finding one and putting it aside.

22. 22

    Gives off so much flavor till the very end of the party!

23. 23

    Optional, but well worth it: add Tofurkey Chorizo Style vegan ground meat

24. 24

    Serve with an extra dash of pepper, optional dab of sour cream and sprinkled with thin rings of spring onion and / or grated cheese (all ingredients available in plant-based version in most large-ranged health-foods supermarkets)

* Per serving · 4 servings · Values may vary.