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

  • carrots, peeled and thinly sliced

  • 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

  • Serves 6-8

Adapted from and thanks to Le Pain Quotidien, Marylebone, London