Chili with tofu

Ingredients for 4 servings:

• 100 g kidney beans
• Water, for soaking
• 300 ml water
• 250 g smoked tofu
• 2 large tomatoes
• 1 red bell pepper(s)
• 2 m.-sized onion(s)
• 3 cloves garlic
• 1 tbsp oil (olive oil)
• 1 tsp vegetable broth, instant
• ½ tsp paprika powder
• ½ tsp chili powder

Instructions

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

Soak the beans in plenty of water overnight. Then drain the water and wash the beans again. Bring 300ml of water to a boil and cook the beans in it for 45-60 minutes. Cut the smoked tofu into 2cm pieces, wash the tomatoes and cut them into eighths, deseed the peppers and also cut them into 2cm pieces. Finely chop the garlic and onions. Heat the olive oil in a large pot, fry the onions in it, then add the garlic, peppers, tofu and tomatoes one after the other. Season the vegetables with the vegetable stock, paprika and chili powder. Sauté everything for about 10 minutes. Finally, stir in the beans and sauté for another 5 minutes (do not boil). Serve with flatbread.