Tuesday, February 23, 2016

Vegetarian Chili with Smoked tofu

I love this dish, because, as with many bean dishes I can either put it in the slow cooker, or in a Dutch oven and in the oven fat a low temperature, for the afternoon , and have it ready when we get home from sports!

2 TBL vegetable oil (I use coconut oil)
2 onions, chopped fine
1 red bell pepper , Chopped in medium sized pieces
   (I don’t use this as I do not like peppers I substitute by adding 1 tsp of paprika)
Seasalt and pepper
3 tBL / soup spoonsTamari or soy sauce to taste
4 garlic cloves minced OR 3 shallots
250gr button mushrooms, chopped fine
1 Tbl/ soup spoon chili powder (or to preference of hotness)
2 Tsp / coffee spoon cumin
1 tsp/ coffee spoon coriander
1 tsp/ coffee spoon paprika
2 cans (400 gr each) pinto beans (berlotti beans) or red kidney beans
2 cans (400gr each) of whole peeled tomatoes,
   drained, coarsely chopped
1 jar (15 ounces) tomato puree
12 ounces / 400gr smoked tofu cut in small pieces
1 cup/ 250 gr pumpkin puree (optional- takes the edge off the acidity)
1 cup / 250ml vegetable broth
1 zucchini cut into medium small sized pieces
1 yellow squash (or another zucchini) cut into medium small sized pieces

Heat oil in Dutch oven  over medium high heat until shimmering.  Add onions, red bell pepper (if using), mushrooms and shallots (if using) 1 tsp seasalt and cook until vegetables are softened, lightly browned and some of the mushroom’s water has evaporated out.
OR put all into Thermomix, chop coarsely. Set at 90 C for 10 minutes. Speed 2-3- so it moves.

Add garlic (if using) and spices and cook until fragrant about 30 seconds. If using Thermomix, add the same. 5 min. 90 C, Stir at speed 2-3 so it moves.

If you used the Thermomix, place all at the bottom of a Dutch oven or a Slow Cooker.  If you chopped and pan fried by hand, leave it in the Dutch oven!

Layer the rest of the ingredients---
Carrots
Beans with some of their liquid
Smoked tofu
Pumpkin Puree (if using- you won’t taste it)
Zucchini & yellow squash
Drained tomatoes

Vegetable broth

Cook in Dutch oven, without lid, until the veg are cooked and the sauce has thickened.  In Slow Cooker, place on HIGH for 5 hours +

Serve over whole basmati rice or creamy millet or with corn pasta, a but of feta cheese and some slices of avocado on top…




3 comments:

  1. Thank you for this! I can't wait to try it because it's hard to find good vegeterian chili! Following you now!

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