Wrap the potatoes in aluminum foil.

Bake them in the preheated oven for 45–60 minutes, until soft.

Dice 2 large onions and 2 carrots.

Finely chop 2 chili peppers.

Finely chop 1 clove of garlic.

Peel 1200 g tomatoes. To do this, lightly score the tomatoes, briefly dip them in boiling water, quench them in cold water, and remove the skin – this gives you a particularly smooth sauce.

Soak 100 g soy chunks (fine) in water according to package instructions, squeeze them well.

Fry the soaked soy chunks in 3 tbsp frying oil in a pan until browned all over, and set them aside.

Serve the hot jacket potatoes together with the hearty Chili sin Carne.

Serve the fresh guacamole as a creamy dip on the side.

Heat 3 tbsp frying oil in the same pan.

Sauté the diced onions until a pleasant roasted aroma develops.

Add the diced carrots and fry them along.

Add the chopped chili peppers and 2 tsp ground cumin, stir briefly.

Add the peeled 1200 g tomatoes.

Add the chopped garlic and 1 tsp cinnamon.

Season generously with salt and pepper.

Let the sauce simmer over reduced heat for 60 minutes.

Add 300 g kidney beans and 100 g corn.

Let everything simmer for another 30 minutes.

Season with salt, pepper, and chili powder.

Mash 1 ripe avocado.

Cut 1 tomato into small cubes.

Finely dice ½ onion.

Finely chop 2 sprigs of cilantro.

Put everything together in a bowl, add 2 tbsp lime juice, and mix thoroughly.

Season the guacamole with salt and pepper.