This was the first time I used soybeans, I found a package in my cupboard, with expiration date in July, so better use it, it was however a really nice acquaintance, which I'm def gonna use more often.
To reduce the spiciness, remove the seeds from the chili, maybe use more sweet paprika than hot, exclude the slices of pickled jalapenos. However the food will loose some of its flavour in the freezer, so be generous with the spices and the seasoning. I like mine hot ^^
Chili sin carne, with rice probably 5-7 lunch boxes plus substantial dinner for me
A handful or two big white beans
A handful or two soybeans
1 onion
1 clove garlic
1 green chili
3 small carrots
2 teaspoons hot paprika powder
1 teaspoon sweet paprika powder
a dash of cummin
1 can of tomatoes (400grams)
A handful of red lentils
1 can of corn (165 grams)
generous amounts of salt and black pepper
a few slices of pickled jalapenos
Put the beans in seperate bowls and add water, let them soak during night. Rinse the soybeans and cook in salted water for about 1½-2 hours. Rinse the big white beans and cook in water for about 1-2 hours.
Chop the onion, green chili and carrots. Put some olive oil in a pan. Bring up to high heat, add the onion, and let it fry for a few minutes. Add the chili and the carrots. Fry for a bit. Reduce to medium heat. Add the paprika powders, cummin, garlic. Let it fry for 1-2 minutes. Add the can of tomatoes, save the can and use it for water. Add some water. Let this boil on medium heat for about 30 min. Add water if needed.
Add the lentils. Let it cook for about 5 min. Add the corn, cooked beans and pickled jalapenos. Let this cook for about 10 min.
Enough time to prepare the rice, I use basmati-rice for this dish, because I like it better when defrosted. Save some for yourself for dinner, portion the rest in food containers and put in the freezer.
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