I know, I know – summer is in full swing and here I am posting a comforting chili recipe. My timing may not be perfect, but this recipe certainly is! I have made this chili countless of times. It’s not only one of my own most-loved dishes but it’s a favourite among my meat-eating family, too!
No meat needed
In this recipe, crumbled tofu works as a replacer of ground meat. It has got a similar texture to ground meat and it’s seasoned well with onion, garlic, tomato paste and chili powder. No meat-eater I have served this to has ever missed the real meat in this! Instead of tofu you could also use ready made vegan ‘mince’ you can get at the supermarket.
“Where do you get your protein”?
I’m sure you’ve heard this question many times before, too. This chili is a great example of where vegans get their protein as it is seriously PACKED with it. The combination of tofu, kidney beans and white beans provides a big amount of protein per serving. Added to that, beans are full of nutrients so they make this chili really healthy.
How to serve this chili
While this chili tastes wonderful on it’s own, the right combination of toppings really bring it to a whole other level. I used:
- brown or white rice
- fresh cilantro
- fresh lime juice
Instead of rice I like to eat it with (homemade) bread, baguette or tortilla chips, too.
Perfect for meal-prep
This recipe makes a biiig batch! I use it to cook for four people, usually three of them being big eaters, and we still always have leftovers. Leftover chili can easily be frozen or kept in the fridge to eat throughout the week. It is even more delicious when it has sat for a day or two as the flavours develop. This makes it the perfect meal-prep recipe!
I hope you’ll enjoy this recipe as much as I do. And if you do, I would love to hear about that. So please leave me a comment below or if you upload it to your Instagram, tag me at @aspoonfulofhealthde.
Easy vegan Chili
- 400 g plain tofu or smoked tofu
- 2 tablespoons olive oil
- 1 onion
- 1 clove of garlic
- 1 bell pepper
- 1 teaspoon chili powder
- 3 tablespoons tomato paste
- 1 can (240g) kidney beans
- 1 can corn
- 1 can white beans
- 2 cans (400g each) crushed tomatoes
- 500 ml vegetable stock
- 1 tablespoon dried marjoram
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon paprika powder
- salt to taste
- rice, bread or tortilla chips
- fresh lime juice
- fresh cilantro cilantro
Crumble tofu with a fork or in a food processor. Chop the onion in small pieces. Peel and finely chop the garlic. Chop the bell pepper in small pieces. Drain and rinse the beans and corn.
Heat up a large pot over medium heat with olive oil and add in the onion. Cook and stir frequently for ~5 minutes on medium heat, or until it’s soft and slightly translucent.
Add in garlic, red bell pepper, tofu, chili powder and tomato paste. Cook for another 5 minutes on medium heat and stir occasionally.
Add in all of the remaining ingredients. Stir and bring it to a boil. Then lower the heat and let it simmer for 20-25 minutes.
Add salt and paprika powder to taste, and more of the herbs if you like.
Serve with rice, tortilla chips or baguette, avocado, fresh lime juice and fresh cilantro.