Tofu & Black Bean Chili
This vegan chili is packed with plant-based protein. It is made with tofu and black beans and oh-so satisfying! Perfect for batch cooking, as a meal prep dinner or for your next cooking night!
Servings 4 servings
Calories 600kcal
Ingredients
- 1 red onion
- 1 clove of garlic
- 1 chili pepper red or green
- 1 tbsp tomato paste
- 600 g firm tofu
- 1 zucchini medium
- 2 cup black beans, cooked ~ 300g
- 1 can sweet corn ~ 250g
- 2 cans pureed/crushed tomatoes ~ 500g
- 1 tbsp paprika powder
- 1 tsp chili flakes optional
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- salt and pepper
Instructions
- Dice the onion and mince the garlic. Remove the seeds from the chili (or leave them in if you like it spicy!) and mince as well.
- In a large saucepan, saute the onion, garlic and chili for 2-3 minutes. Add water if necessary to prevent burning.
- Next, add in the tomato paste, cumin, paprika, cayenne pepper and chili (optionally, depends on your preferences). Stir and cook for another 1-2 minutes.
- Deglaze with water and crumble in the tofu. Cook for 2-3 minutes.
- In the meantime, chop the zucchini into bite-sized pieces.
- Add the black beans, zucchini, sweet corn and crushed tomatoes to the saucepan. If there is not enough liquid, fill up with water. Cook for 10-15 minutes until the chili has thickened.
- Finally, add salt and pepper to taste.
- Serve with some vegan sour cream, rice, or tortilla chips.