Chili sin carne
Chili sin carne with smoked tofu tastes spicy, hearty, and pleasantly tangy. The recipe scores points with its beans and plant-based protein.
Ingredients · Servings 4
- 0.5 TL Chili powder
- 250 ml clear vegetable broth
- 150 g carrots
- 150 g kidney beans
- 2 cloves of garlic
- 100 g celeriac
- 0.5 tsp ground cumin
- 150 g corn (drained)
- 2 tbsp extra virgin olive oil
- 1 tsp oregano (ground)
- 1 tsp sweet paprika powder
- 1 pinch of black, ground pepper
- 200g smoked tofu
- 0.5 tsp salt
- 400 g tomatoes (chopped, canned)
- 2 tbsp tomato paste
- 150 g white giant beans (cooked, drained)
- 2 yellow onions
Method · 45 min
- First, peel and finely chop the onions and garlic cloves. Peel the carrots and celeriac and cut them into small cubes. Roughly crumble the smoked tofu with your hands.
- Next, heat the olive oil in a large pot and fry the smoked tofu over high heat for about 5 minutes. Add the onions, carrots, and celery and fry for another 5 minutes.
- Next, stir in the garlic and tomato paste and sauté for about 1 minute. Add the paprika, chili powder, cumin, and oregano and stir briefly.
- Now add the chopped tomatoes and the clear vegetable stock. Bring everything to a boil, then simmer uncovered over low to medium heat for about 15 minutes.
- Meanwhile, drain the kidney beans, white beans, and corn in a sieve. Briefly rinse the beans with cold water.
- Next, add kidney beans, white giant beans and corn to the chili and simmer gently for another 5 minutes.
- Finally, season the chili sin carne with salt and pepper and serve hot.
