1

Heat up your pan and add a thin layer of olive oil.

2

Slice the onion into rings and add them to the hot pan. Let them caramelize for a few minutes.

3

Smash and peel the garlic. Slice it into small pieces and add it to the onions once they're caramelized. Sauté the garlic.

4

Add the cumin and paprika powder. Sauté until aromatic for 30 seconds to a few minutes, depending on the heat of the pan.

5

Add the chipotle paste and sauté briefly.

6

Add the vegan minced meat and cook it in the spices for a few minutes. If you haven't used enough oil and the spices feel dry, they can burn. To prevent this, add a little bit of water if necessary.

7

Cut the tomatoes into blocks and let them cook down in the pan until they become saucy. The smaller you cut them, the faster this process will go.

8

Drain the beans and corn and add them to the chili.

9

Depending on the consistency of the chili, add approximately a cup of water. If it's too thick, you can add more, but if it's too thin, add less. Let it cook down without a lid for 5-10 minutes.

10

Add salt and pepper to taste.

11

Chop up some parsley and cilantro and add them to the chili.

12

Let the chili cool slightly so it becomes more manageable.

13

Carefully remove leaves from the lettuce head, making sure to leave them intact.

14

Place the leaves on a clean surface and add a spoonful of chili to each leaf.

15

Place a pickled slice of jalapeno pepper on top, and optionally add a little sour cream, then fold the lettuce wraps closed. Repeat with as many as you want!