1.To hydrate the textured insect protein, pour 85-95°C water over the textured protein in a container in a ratio of 1:2.2 (100 g textured insect protein to 220 g water). Leave it to hydrate for 15 minutes, then mix thoroughly and leave it to hydrate again for another 15 minutes. Drain excess water through a strainer if necessary.
2. For the stew, peel the garlic and red onion, and clean the celery stalk. Chop these ingredients into small cubes. Pour canola oil into a heated pan and add the chopped vegetables. Cook over medium-high heat until they are nicely browned.
3. Add the hydrated proteins. Cook until the water evaporates and the mixture browns. Season with salt, pepper, and add chipotle paste. Fry briefly and then pour in crushed tomatoes along with sugar, smoked paprika, and cumin.
4. Simmer until the stew thickens. Reduce the heat and add dark chocolate. Stir until the chocolate melts.
5. Serve the stew in a bowl, garnished with feta cheese, avocado, canned corn, and chili peppers. Squeeze lime juice over the top.

Preparation

Dry textured insect protein (TIP)

Ingredients

To prepare chili stew:

Hydrated textured insect protein
(TIP)

Mashed canned tomatoes

Celery

Red onions

Dark chocolate

Chipotle paste

Spices: smoked paprika, cumin, black pepper, cinnamon, garlic

Sugar

Salt

Rapseed oil