Smoky Tofu Chili Food

SMOKY VEGETARIAN CHILI

Steps:

• Heat oil in Dutch oven over medium heat. Add scallions, celery, red pepper and garlic, and cook until softened, about 8-10 minutes.
• Stir in tomatoes, chili powder, cumin, salt and chipotle, and cook for 2 minutes.
• Add beans, corn and vegetable broth, and bring to boil.
• Reduce heat and simmer uncovered for about 25 minutes.

SMOKY TOFU CHILI

Steps:

• Heat oil in a pot over medium. Reserve 1/4 cup onion for garnish; add remaining onion, garlic, and bell pepper to pot. Season with salt. Cook, stirring, until vegetables are tender, 6 to 8 minutes.
• Add tomato paste, chipotle, and cumin; cook, stirring, 2 minutes. Add tomatoes, beans, tofu, and 2 cups water; season with salt.
• Bring to a boil, then reduce heat to medium-low and simmer until chili is slightly thickened, 25 minutes. Serve with reserved chopped onion and cilantro.

EASY TOFU CHILI

Steps:

• 1. Place all ingredients in a large stockpot.
• 2. Cook over medium high heat mashing the tofu with a wooden spoon for 30 minutes.

SMOKY CHILLI CON CARNE

Steps:

• Heat the oil in a casserole or shallow saucepan over a medium heat, then fry the beef for about 10 mins until any fat has been released and the beef has started to brown. Add the onion and fry for another 8-10 mins until the onions have softened and started to brown slightly. Add the garlic and stir for another minute.
• Stir in the cumin seeds, ground coriander, oregano and a good grinding of black pepper, and continue to fry the mixture for a few minutes until fragrant. Add the vinegar, then the chipotle and tomato pastes, and stir everything together. Tip in the tomatoes and a can of water, then add the yeast extract and crumble in the stock cube. Stir well and bring the mixture to a simmer. Cook for 20 mins, stirring occasionally.
• When the chilli has thickened, tip in the beans and half the liquid from the can. Simmer for 20 mins more, taste for seasoning, then serve with rice, and top with the soured cream, jalapeños, coriander leaves and onion.