METHOD
- Add oil to a large soup pot and place it over medium-high heat for two minutes.
- Add the onion. Cook for 5 minutes, stirring occasionally until translucent.
- Add drained & squeezed Soya granules to the pot. Break it apart with a wooden spoon. Cook for 5-6 minutes, until the soya is browned, stirring occasionally.
- Add chili powder, cumin powder, sugar, tomato paste, garlic paste, ginger paste, salt, pepper, Black pepper, and optional cayenne. Stir until well combined.
- Add all diced Vegetables and sauté for 2-3 minutes
- Add the broth, diced tomatoes, tomato paste, drained beans, and tomato sauce. Stir well.
- Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Serve with Garlic Bread or steam Rice.