Never tire of this hearty, filling and flavorful dish!
Ingredients
2 Tbs extra virgin olive oil
1 large onion, chopped
2 carrots, peeled and thinly sliced
3 celery sticks, thinly sliced - two for pot, one for garnish
4 cloves garlic, minced
1 tsp dried thyme
2 bay leaves
1 tsp smoked paprika
1 Tbs cumin
1 tsp salt
15 oz firm tofu or tempeh, diced
2 Tbs brown miso, dissolved in some hot water
18 oz jar peeled plum tomatoes or diced
1 can kidney beans
1 can black beans
1 can chickpeas
1 cup organic corn kernels
For the accompaniments
Instructions
Heat oil in a pan, add onion, carrot, celery,, herbs, spices and salt and sweat over med heat for 10 min
Add garlic and saute for another 3-5 min
Add the tofu or tempeh and miso
Add tomatoes - f you are using whole tomatoes, cut them up first and add them to the pan
Reduce the heat to low, cover and simmer for 10 min, stirring occasionally
Mix all the beans, chickpeas and corn in a bowl and add them to the pan and simmer for another 5 min or until sauce is thick and slightly reduced
Divide chili between 4 bowls and serve accompaniments alongside
Notes
Adapted from and thanks to Le Pain Quotidien, Marylebone, London
Chili Sin Carne with Tofu/Tempeh
Never tire of this hearty, filling and flavorful dish!
Ingredients
2 Tbs extra virgin olive oil
1 large onion, chopped
2 carrots, peeled and thinly sliced
3 celery sticks, thinly sliced - two for pot, one for garnish
4 cloves garlic, minced
1 tsp dried thyme
2 bay leaves
1 tsp smoked paprika
1 Tbs cumin
1 tsp salt
15 oz firm tofu or tempeh, diced
2 Tbs brown miso, dissolved in some hot water
18 oz jar peeled plum tomatoes or diced
1 can kidney beans
1 can black beans
1 can chickpeas
1 cup organic corn kernels
For the accompaniments
2 Tbs cilantro, chopped
1 avocado, diced
1 lime cut into segments
Instructions
Heat oil in a pan, add onion, carrot, celery,, herbs, spices and salt and sweat over med heat for 10 min
Add garlic and saute for another 3-5 min
Add the tofu or tempeh and miso
Add tomatoes - f you are using whole tomatoes, cut them up first and add them to the pan
Reduce the heat to low, cover and simmer for 10 min, stirring occasionally
Mix all the beans, chickpeas and corn in a bowl and add them to the pan and simmer for another 5 min or until sauce is thick and slightly reduced
Divide chili between 4 bowls and serve accompaniments alongside
Notes
Serves 6-8
Adapted from and thanks to Le Pain Quotidien, Marylebone, London