Quick Chili con Tofu

Ingredients for 4 servings:

• 400 g tofu, natural
• 2 cans kidney beans
• 1 can of corn
• 1 large onion(s)
• 1 bell pepper(s), diced
• 4 tbsp tomato paste
• Salt
• pepper
• Paprika powder
• chili powder
• 1 tsp oil
• some vegetable broth or water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

low-fat

Peel the onion and dice it together with the tofu. Heat the oil in a saucepan and gently fry the tofu and onion cubes with the lid closed for about 5 minutes. Now add the diced bell peppers and fry briefly. Add the kidney beans and any remaining liquid from the can. Drain the sweetcorn and add it as well. Stir in the tomato paste. Carefully add enough vegetable stock or water a little at a time to achieve the typical chili consistency. Season generously with salt, pepper, paprika, and chili powder as desired. Bring everything back to a boil and simmer for 5 minutes. Stir in a little more tomato paste, if desired. Serve hot. Serve with flatbread or baguette.