Vegan Chilli (sin carne)

One of my and my son’s favourite meals is Vegan Chilli. It is quick & easy to make and really tasty if re-heated. You can eat it as it is, with Rice or Corn Crisps.

So this is my recipe:

200 – 300 gr. Tofu (natural or smoked)
2 medium sized Onions (I use one red, one yellow)
Garlic to taste 🙂
150 gr. Tomato purée
1-2 tsp Marple Syrup (or any other sweetener like Rice Syrup, Agave Syrup etc.)
1 small tin Sweet Corn
1 tin Kidney Beans
3-4 tbsp Olive Oil (or any other vegetable oil)
Oregano
Cumin
Salt
Pepper
Chilli Powder

Crumble the Tofu by using a folk, cut the onions into dices and cut the Garlic (I use a crusher).
Heat the Olive oil in a frying pan and add the Tofu without anything else! On high heat fry the Tofu until it get’s golden/brown. This gives it a really nice texture.
Add the onions and garlic and fry them for approx. 4-5 minutes. Then add the Oregano, Cumin and fry for another minute or so.
Afterwards add the Tomato purée together with the Maple Syrup and mix with the rest,
reduce the heat, add some liquid (I use water, you can also add Tomato Sauce) and then the Sweet Corn and Kidney Beans. Season with Salt, Pepper and Chili Powder to taste.
In the summer month, I add fresh Basil to the mix but in the winter I leave it at that.
To make it more hearty, you can also add sun dried tomatoes, either those ones in oil or the dried ones which you have to soak for approx. 10 minutes before using them.

And that’s it! It really doesn’t take long to cook.

 

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