Cannellini Chili Bean Tomato Stew

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Ingredients (Serves 2 large or 3 small portions)

• 100 g onion, finely chopped

• 3 cloves garlic, minced

• 1 bay leaf

• 1 Tbsp olive oil

• 1 Tbsp lemon-flavored rapeseed oil

• 1 tsp chili flakes

• 1 tsp sweet paprika

• 1 tsp salt (adjust to taste)

  
  

• 1 Tbsp Turkish pepper paste(mild)

• 100 g red bell pepper, diced

  
  

• 250 g fresh tomatoes, diced

• 1/4 tsp black pepper

• 1/4 tsp ground cinnamon

• 1 tsp brewer’s yeast

• 400 ml canned cannellini beans, rinsed and drained

• 1 cup water

• 1/2 tsp vegetable broth powder

• 2 Tbsp dried soy schnitzel (use dry, not rehydrated)

• 1Tbsp Pomegranate syrup (or a pinch of sugar)

  
  

• To finish (Optional)

• 10 g extra virgin olive oil

• Sweet paprika powder, for sprinkling

Method

1. Start by sautéing everything below together (salt also goes in).

   Heat the olive oil and lemon-flavored rapeseed oil over medium-low heat.

   Add the onion, garlic, bay leaf, salt, chili flakes, and sweet paprika.

   Cook gently, stirring, until the onion softens and becomes fragrant and the oil turns red, without browning.

   

2. Add diced red bell pepper and Turkish pepper paste.Sauté until the oil turns red and the aroma deepens.

   

3. Add the diced fresh tomatoes.Cook over medium heat for 7-10 minutes, allowing moisture to release. Then add beans, brewer's yeast ,cinnamon and pepper and gently mix it.

4. 
   

   

5. 

   Add 1 cup water with vegetable broth powder, dried soy mince, along with pomegranate syrup.Simmer gently for about 5 minutes, letting it thicken into a stew-like consistency.

   

   
   

6. Lower the heat and gently fold in the cannellini beans.Heat for about 3 minutes only, to avoid breaking the beans.

   

7. Turn off the heat and stir in the extra virgin olive oil.

8. Sprinkle lightly with sweet paprika before serving.