Marc's vegan chili sin carne

Ingredients for 3 servings:

• 1 can kidney beans
• 4 m.-sized tomatoes
• 1 package of tomatoes, pureed
• 1 large onion(s)
• 3 cloves garlic
• 1 can of corn
• 250 ml coffee, cold or hot
• 1 package of Tofu Rosso or smoked tofu
• 2 tsp chili powder
• 1 tsp nutmeg
• 1 tbsp chili sauce, sweet and sour
• 1 bell pepper(s), any color
• salt and pepper
• garlic powder
• 2 tbsp rapeseed oil or sunflower oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Drain and wash the kidney beans, and pat dry. Deseed the tomatoes and cut into small to medium pieces. Dice the onion into small pieces. Deseed the bell pepper and cut into small to medium pieces. Chop 1 garlic clove into pieces. Heat the oil in a high pan (a wok is recommended). Mash the tofu with a fork until coarsely chopped and fry for 2 minutes, stirring occasionally with a spoon. Add the onion pieces and one clove of garlic and sauté with the tofu for another 2 minutes. Now add the corn, kidney beans, bell pepper pieces, and tomato pieces and sauté for 5 minutes, stirring occasionally. Add the passata and bring to a gentle boil. Turn the heat down and pour in the coffee. Add the chili powder, nutmeg, and chili sauce and stir well. Simmer for 10 minutes; if you prefer the beans a little softer, you can increase the cooking time to 15 minutes. Season to taste with salt, pepper, and garlic powder, if desired. Serve with ciabatta, with or without vegan herb butter, and a bitter beer.