Healthy Bean and Tofu Chili Con Carne. Add these and the browned tofu to the cooked beans in a cooking pot, with reserved cooking water to cover all (water can be added if needed). Instructions Add the onion, tomato, red pepper, coriander leaves, garam masala, yeast extract, whole red or green chilli and chipotle. In a separate pan pour the olive oil and put on a high heat.
Crumble tofu into bowl of spices and stir until coated. Compared to chili con carne (meaning, with meat), our healthy and savory vegan bean chili is low in fat and high in fiber, setting you up for diet success! This meatless (aka vegan) chili proves that you can still enjoy your favourite meals, but in a new, animal friendly way. You can cook Healthy Bean and Tofu Chili Con Carne using 17 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Healthy Bean and Tofu Chili Con Carne
- Prepare 300 grams of Boiled beans of your choice (soy beans, kidney beans, chickpeas, green peas, etc.).
- You need 200 grams of Firm tofu.
- You need 1 of to 2 tablespoons Olive oil.
- Prepare 2 clove of Garlic.
- You need 1 medium of Onion.
- Prepare 4 of Green bell pepper.
- Prepare 2 tbsp of Chili powder.
- It’s 1 tsp of Ground cumin.
- You need 100 ml of ※ Water.
- You need 1 can of ※ Canned crushed tomatoes.
- You need 2 of leaves ※ Bay leaves.
- It’s 1 tsp of ※ Oregano (dried).
- You need 2 tsp of ※ Soup stock granules.
- It’s 1 tbsp of ※ Japanese Worcestershire-style sauce.
- It’s 1 tbsp of ※ Soy sauce.
- Prepare 1 of Krazy Salt (seasoned salt mix).
- You need 1 of Black pepper.
The lentils and beans ensure the chili is hearty and filling, while the peppers, onion and corn give it that real chili con carne feel. Press firmly to release as much water as possible from the tofu. Discard paper towels, crumble tofu and set aside. Heat oil in a large Dutch oven or soup pot over medium high heat.
Healthy Bean and Tofu Chili Con Carne step by step
- Break the tofu roughly into pieces, wrap in a paper towel, and heat in the microwave for 5 minutes at 600w..
- Finely mince the garlic then mince the onion and green pepper..
- Put the tofu in a Teflon-coated pan and stir fry while breaking it up into crumbles. Fry until the liquid is gone and remove from heat..
- Using the same pan, fry the garlic in olive oil, and when it becomes fragrant, add onions and fry over low heat until soft..
- Add green peppers, Step 3, chili powder, and cumin and briskly stir-fry together in a pan..
- Add the ※ ingredients and heat over high heat until it boils, then reduce the heat to low. Continue cooking for about 15 minutes. Stir occasionally to avoid burning..
- Add beans and simmer for another 15 to 20 minutes. When the liquid disappears, add Krazy Salt and black pepper to taste..
- It's done when it looks like this. If the beans appear to be too hard, add more water and simmer..
- Although I don't make chili con carne much, green peas are tasty! Sprinkle with a bit of grated cheese for a delicious finish!.
- It also tastes good chilled. I like to eat it with brown rice. For breakfast, I spread the rest on bread for a tasty sandwich..
- Since you can also freeze this, prepare a large amount to have some for leftovers. To make a perfect snack, use it as a dip for tortilla chips!.
Method Prepare the vegetables: Chop the onion, mince the garlic and chili pepper, finely dice the carrots, celery, and bell. Heat the oil in a pan over medium heat. Drain the beans, rinse them and drain again. Add the garlic and crumble the tofu into the pot. Add the chili powder, cumin, paprika, ancho chile powder, and cayenne.
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