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Vegan chili sin carne

updated

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Ingredients for 4 servings:

  • 1 pack of tofu mince, fried
  • 1 can of corn
  • 1 can kidney beans
  • 2 onions
  • 3 garlic cloves
  • 2 cans of tomatoes, chopped
  • some tomato paste
  • 3 tbsp cocoa powder, unsweetened
  • 100 ml water
  • 1 cube of vegetable stock
  • salt and pepper
  • chili powder
  • Cumin powder
  • Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

First, fry the tofu mince until crispy, then add the onions and cook for a few minutes. Then add the corn, kidney beans, and chopped tomatoes. Cook everything over low heat for a while. Meanwhile, mix water with tomato paste, vegetable stock, and seasonings. Pour the mixture into the pan and simmer gently. Press the garlic cloves into the sauce. Then add the cocoa and simmer over low heat for about 15-20 minutes. The chili tastes best the next day with fresh baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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