Heat a bit of olive oil in a pan. Cook the onion and the garlic until they turn transparent. Add paprika and cumin; stir well and let it cook until everything is mixed. Add tomatoes and beans and let them cook for a bit. Add the tomato passata and the soy chunks. Leave to simmer on medium to low heat for 30-45 minutes. Add some water if the sauce gets too thick. Near the end, add the corn and taste to see if extra seasoning is needed.

Scoop lots of chilli sin carne into a deep plate and serve with rice and tortilla chips and slices of avocado. Decorate with fresh cilantro.