Chili sin Carne with avocado yogurt and tortilla chips for dipping

Ingredients for 4 servings:

• 2 cans kidney beans
• 1 can of corn
• 300g tofu
• 3 m.-sized onion(s)
• 100 ml olive oil
• 200 g tomato paste
• 6 tbsp agave syrup
• 500 ml tomatoes, pureed
• 2 tbsp oregano, dried
• 1 tsp cumin powder
• 1 tsp chili flakes
• salt and pepper
• possibly water if needed
• 1 avocado(s)
• 250 g natural yogurt
• some lemon juice
• salt and pepper
• Tortilla chips, baguette or flatbread for dipping

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian

Drain the beans and corn. Crumble the tofu with a fork. Peel and roughly chop the onions. Heat the olive oil in a pan and fry the tofu for about 5 minutes. Add the onions and fry for another 5 minutes. Add the tomato paste and agave syrup and simmer briefly. Add the passata, beans, corn, oregano, cumin, chili flakes, pepper, and salt. If it’s too thick, add a little more water. For the avocado dip, halve the avocado, remove the stone, and scoop out the flesh from the skin. Blend the avocado with the natural yogurt. Add the lemon juice, salt, and pepper. Serve with tortilla chips, baguette, or flatbread.