Tofu chili with ham

Ingredients for 4 servings:

• 4 onions
• 150 g ham, preferably lean, diced, omit for vegetarian versions
• 2 cloves garlic
• 150 g tomatoes, dried
• 250 g smoked tofu
• 400 ml beef stock or vegetable stock or broth
• 250 ml red wine
• 3 chilies, as desired
• 1 tsp, heaped marjoram
• 3 tsp, heaped paprika powder
• 2 tbsp flour for binding
• 2 cans kidney beans
• 2 tbsp sugar
• 4 tbsp olive oil
• 6 tomatoes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

without ham vegetarian

Chop the onions and garlic (by hand or with an electric chopper). Dice the tofu (0.5 cm). Chop the sun-dried tomatoes as finely as possible (by hand or with an electric chopper). Halve the fresh tomatoes and then cut each half three times lengthwise and once crosswise. Chop the chili peppers as finely as possible, with or without seeds, depending on your preference. If you’re not sure how hot the chili is, chop only one without seeds first. You can add more seasoning later, after you’ve tasted it. Heat the oil in a 3-liter pot. Fry the tofu cubes in the oil and brown them lightly. Add the onions and garlic and fry until translucent. Add the sun-dried tomatoes and chili and toast them lightly. Add the ham cubes and fry them briefly. Deglaze everything with red wine and reduce. Deglaze the liquid with stock or broth. Loosen the sediment, for example, using a spatula. Add the fresh, diced tomatoes. Add the kidney beans with their “juice” from the can. Let everything cook for a few minutes. Reduce the heat so it’s just simmering. Season the chili with sugar, paprika, and marjoram, and add more chili if desired. Finally, stir the flour with about 2-3 tablespoons of water in a cup until smooth and stir into the chili. Bring everything to a boil while stirring. Meanwhile, cook rice as a side dish.