In memory of one of my favourite German comedians, Dieter Hallervorden, I nicknamed that dish "The legacy of the Mexican savoury spider", because Mr Hallervorden, formerly known as Didi, once performed a sketch mocking about foreign foods back in the evil eighties. He claimed, Mexicans would spice their food up with spiders...the Mexican savoury spider. Now check out my vegan recipe. It's pure soul food, indeed!

2 cups of freshly made tomato sauce or one small glass of good quality tomato sauce ready-to-cook

2 cups of soy minced meat ready-to-cook or to soak first in hot water

1 medium onion diced

1 can of kidney beans

1 corn on the cob or 1 small can of corn ready-to-cook

1 table spoon of Mexican spices mix

1 hot chili pepper or more to taste

1 handful of fresh coriander

1 clove of garlic

1 - 2 cups of water

2 - 3 table spoons of olive oil

You may cook the chili in a pan or a pot. For larger quantities better use a pot.

• cook the minced meat and the onions on medium heat with some olive oil for up to 5 minutes. Stir frequently.
• Add the kidney beans, the garlic and the corn . You may rinse the beans before, if you like. Continue stirring for a another 5 minutes.
• Add the tomato sauce, the Mexican spice mixture, the chilies, some coriander and stir for another 5 minutes.
• If you want your chili more like a soup, add water shortly after the tomato sauce and everything else is mixed, too.
• Cook everything until you have the consistence you want.

Serve your chili with bread or rice or plain as you like. Garnish with the rest of the coriander.

This vegan recipe serves at least 2 persons with 1 healthy portion each.

Enjoy!