John Myers
Vegan Chilli
The perfect vegan chilli recipe with a picture and simple step-by-step instructions.
- 400 g Smoked tofu
- 6 tbsp Sunflower oil
- 250 g Roughly chopped onions
- 3 Garlic cloves chopped
- 800 g Sieved tomatos
- 200 ml Vegetable stock
- 800 g Canned kidney beans
- 150 g Canned sweet corn
- 150 g Ajvar
- 3 tsp Ground cumin
- Salt
- Sugar
- Chili Pepper Birds Eye
- Chopped parsley
- Crumble the tofu, mash it with a fork or cut it into fine cubes. Fry in about 4 tablespoons oil in a saucepan. Remove and set aside. Steam the onions in the remaining oil until soft. Cut one or more chili peppers (depending on the degree of spiciness) into the finest rings. Add the garlic to the onions and sauté briefly.
- Deglaze with the vegetable stock and top up with the tomato and ajvar. Put the tofu back in, as well as the rinsed and drained kidney beans (or chilli beans with liquid) and the drained corn. Season to taste with salt, cumin and a little sugar. If necessary, dilute with more vegetable stock. Heat everything. Serve hot in soup plates or cups. Sprinkle with a little chopped parsley or coriander leaves. Enjoy your meal!
Fits to…
- Baguette
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