Go Back
–+ servings
Vegan chili hero
No ratings yet

Vegan Chili

Slightly spicy, winter warming vegan chili
Servings 4 servings
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours

Equipment

Ingredients

For the tofu crumble

  • 3 tbsp Sunflower oil
  • 200 g Extra firm tofu
  • 2 tbsp Soy sauce
  • 1 tsp MSG

For the chili

  • 2 tbsp Olive oil
  • 1 piece Onion Large
  • 1 piece Carrot Medium
  • 2 piece Red pepper Medium
  • 4 cloves Garlic
  • 1 piece Medium heat chili
  • 1 piece Birds eye chili Hot
  • 1 tsp Kashmiri chili flakes
  • 1 tsp Aleppo chili flakes
  • 1 tsp Chipotle chili paste
  • 1 piece Stock cube
  • 1 tbsp Dried oregano
  • 1 tsp Smoked paprika
  • 1 tsp Cumin powder
  • 2 tbsp Tomato puree
  • 1 tin Black beans 400g tin
  • 1 tin Kidney beans 400g tin
  • 2 tins Tomatoes
  • 1 square Dark chocolate
  • 1 bunch Coriander
  • 2 tbsp Maple syrup
  • 1 piece Lime

Instructions

Start the chili

  • Start by cutting your onion, pepper, and carrot into small chunks. Then add to a large pan with a two tablespoons of olive oil.
    2 tbsp Olive oil, 1 piece Onion, 1 piece Carrot, 2 piece Red pepper
  • While the veg is cooking down. Mince the garlic and chop the fresh chilis you are using.
    4 cloves Garlic, 1 piece Medium heat chili, 1 piece Birds eye chili

Tofu crumble

  • At the same time, use a fork to crumble your tofu into tiny chunks.
    200 g Extra firm tofu
  • Then add to a pan with a couple of tablespoons of oil. Allow the tofu to crisp, then turn. Keep doing this until you have a crispy tofu crumble.
    200 g Extra firm tofu, 3 tbsp Sunflower oil
  • When the tofu is crispy and crumbly, splash the soy sauce over it. It will sizzle and caramelise, imparting it’s flavour. Then sprinkle a teaspoon of MSG over and mix in. Set aside until the end.
    2 tbsp Soy sauce, 1 tsp MSG

Chili continued

  • When the veg is softened and the onions have developed some colour on them, add the fresh chilis and the garlic and cook for a minute or two. Don't let the garlic burn!
    4 cloves Garlic, 1 piece Medium heat chili, 1 piece Birds eye chili
  • Now, add the dried herbs and spices, and bloom in the oil. You may need to add a touch more oil if it’s looking a bit dry. Cook for a minute or so until fragrant.
    1 tsp Kashmiri chili flakes, 1 tsp Aleppo chili flakes, 1 tbsp Dried oregano, 1 tsp Smoked paprika, 1 tsp Cumin powder
  • After maybe 30 seconds, when they are fragrant, add the tomato puree and chipotle paste and cook out the raw flavour for another minute or so. Stirring constantly.
    1 tsp Chipotle chili paste, 2 tbsp Tomato puree
  • Add in your beans, the tins of tomatoes, an extra tin of water, the stock cube, the chocolate square and mix everything to combine.
    1 tin Black beans, 2 tins Tomatoes
  • Let simmer for at least an hour and a half on a very low heat. Occasionally stir to make sure it’s not stuck to the bottom.
  • When it has reduced and is nice and thick, most of your chopped coriander, the maple syrup, the red wine vinegar, the lime zest and the juice from 3/4 of it.
    2 tbsp Maple syrup, 1 piece Lime, 1 bunch Coriander
  • Add in the super umami tofu
  • Serve over a bead of rice, with some sour cream and avocado slices.
Calories: 550kcal
Course: Main Course
Cuisine: American
Keyword: Beans, Stew
Diet: High Protein, Low Calorie

Nutrition

Calories: 550kcal | Carbohydrates: 78g | Protein: 26g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 816mg | Potassium: 1611mg | Fiber: 24g | Sugar: 17g | Vitamin A: 4998IU | Vitamin C: 55mg | Calcium: 166mg | Iron: 8mg
Tried this recipe?Leave a comment or rating below!