Vegan chili with basmati rice 

The vegan chili with basmati rice is my plant-based version of the traditional Mexican chili. Simple, delicious and low in fat compared to the classic version with meat. The base is beans, tomato pulp and chili, then in the different variants you can add other vegetables and other spices. I wanted to replace the meat with soy granular to rehydrate, rich in protein and low in fat. To make everything more complete and tasty I also added peppers and corn, and as spices curry, paprika and finally turmeric to perfume the rice. Chili is also perfect as an accompaniment to tortillas or nachos.

Ingredients

300 g borlotti beans (cooked)

100 g peppers (I used 3 different colors)

30 g granular soy

80 g corn, sweet, canned, drained

3 cherry tomatoes

100 g tomato pulp

2 tablespoons tamari sauce (if you are not celiac, soy sauce is also fine)

onion

200 g Basmati rice

red chili powder

paprika

curry

turmeric

extra virgin olive oil to taste

salt to taste

3 leaves romaine lettuce

Steps

Rinse the basmati rice with the help of a narrow mesh strainer and cook it following the instructions on the box, however until the water is absorbed. I cooked the rice in 500ml of water (2.5 times the amount of rice). While the basmati rice is cooking, we put the soy granular in a bowl with plenty of hot water inside. Clean and cut the vegetables: spring onion, peppers and cherry tomatoes. Put the onion to fry for a few minutes in a pan with extra virgin olive oil. Add the soy granular, previously well squeezed, in a pan with the tamari sauce, let it flavor for a few minutes. Add the peppers, cherry tomatoes, tomato pulp and salt, continuing cooking for 10/15 minutes. After the cooking time add the beans, spices, corn, add salt if necessary and cook until thickened according to your tastes. In a dish we place the lettuce leaf and pour our chili on it. Next to it, we put the basmati rice with a sprinkling of turmeric and a drizzle of extra virgin olive oil.