Tofu and Black Bean Chili
Ingredients
- 1 small brown onion, diced
- 2 cloves garlic, minced (or 2tsp garlic powder)
- 2tsp ground cumin
- 2tsp smoked paprika
- 1-2tsp chilli powder (depending on how hot you like it)
- 1tsp dried oregano
- 1/2 block firm tofu, drained & pressed excess liquid out
- 400g can black beans, drained & rinsed
- 400g can chopped tomatoes
- 1 heaped tbsp tomato purée
- 1tbsp maple syrup (to balance the acidity of the tomatoes)
- 400ml water (I just fill up the can of chopped tomatoes with water)
- veg stock cube
- salt & pepper to taste
Preparation
Sauté the onion and garlic on a medium heat setting in a large saucepan with a little water or oil for around 10 minutes until the onion is translucent.
Add in the tofu by scrambling it up using your hands, then add all the spices, stir frequently and cook for another 5 minutes until fragrant.
Pour in the chopped tomatoes, black beans, tomato purée and maple syrup, give everything a good stir, then pour in the water and veggie stock cube.
Bring everything to boil, then once it starts to bubble, turn the heat down to low and simmer for 30 minutes until the sauce has reduced and has thickened.
Serve with rice, veggies and avocado. I like to top with nutritional yeast too. Enjoy.
