Ultimate veggie chilli

  • Preparation Time25 mins
  • Cooking Time70 mins
  • Serves8
  • DifficultyEasy
1 yellow onion, chopped
1 sweet red pepper, chopped
3 cloves garlic, minced
2 tbsp olive oil
2 tsp ground cumin
1 tsp chipotle chilli powder
1 tsp chilli flakes
395g extra-firm tofu, frozen and thawed
2 (395g) tins diced tomatoes, undrained
1 (795g) tin crushed tomatoes
1 (115g) tin diced jalapenos, drained
1 (115g) tin green chillies, drained
2 (395g) tins black beans, drained and rinsed
1 (395g) tin dark kidney beans, drained and rinsed
60g frozen corn
50g whole roasted cashews
Salt and freshly ground black pepper

For the optional garnishes

Sour cream
Grated Cheddar
Roasted cashews
1) In a large saucepan or stockpot, saute the onion, sweet pepper and garlic in the olive oil over a medium-high heat until the onions are starting to soften.

2) Stir in the cumin, chipotle chilli powder and chilli flakes. Crumble the thawed tofu into the mixture and saute 5 minutes more.

3) Reduce the heat to medium. Add all the tomatoes, the jalapenos, green chillies, black beans, kidney beans, corn and cashews and mix well.

4) Reduce the heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.

5) Garnish with sour cream, grated Cheddar, and additional cashews, as desired.

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