I live in California, and here, as you may know, there is a large Mexican population who influence the local cuisine.
I’m not a big fan of Mexican food, but their chili – a thick stew with a mass of mouth-watering ingredients – repeatedly saved me during my pregnancies when I desperately wanted both spicy and salty, and everything, and a lot of it.
Interestingly, very few local Mexican restaurants prepare vegan chili.
And why not? They do not go for it.
Since most chili meals contain a lot of red meat, I had to get out and prepare my own: nutritious and delicious!
Instead of meat, I use tofu. I add a lot of vegetables, tomatoes, spices, and beans. It is an incredibly delicious, fragrant dish.
For fans of a more liquid version of chili, I advise you to add a little more water. I prefer it more dense.
You’ll like it! Add some brown rice and fresh herbs and you will have a healthy dinner on the table! Ready? Set?
Let’s go cooking!
We will need:
1 pack firm tofu
1.5 sticks celery
1 red sweet pepper
1 medium white onion
2 cloves garlic
1 can tomatoes
1/2 can black beans
1/4 can red beans
1 tsp. chili pepper
1/2 tsp. chili flakes
1 tsp. turmeric
1/2 tsp. paprika
1.5-2 tbsp. cocoa powder
1/2 tbsp. lemon juice or light vinegar
Salt to taste
Fresh greens – cilantro
Vegetable oil for frying
1 / 2-3 / 4 cups (1 cup – 250 ml.) of water (optional)
Cut all the vegetables.
Pour oil in a frying pan and place the vegetables there.
Squeeze the water out of the tofu.
Do not forget that you need GMO-free tofu.
Shred the tofu by hand or in a blender until it crumbles, add the beans, vinegar and tomatoes.
Add the spices, greens, and cocoa powder. Additional liquid – water – should be poured gradually, as soon as the chili is ready. Do not rush, stir slowly. Do not add the water all at once or you will end up with a soup.
Stew for about 40 minutes on a very low heat.
The composition should acquire a dark color, a thick consistency, and a bright aroma.
Serve with fresh herbs! Bon appétit!