Chili Non Carne

AuthorJen Booker
RatingDifficultyIntermediate

From itdoesn'ttastelikechicken, very meaty tasting chilli.

Yields6 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

For the chilli
 1 tbsp Oil
 1 Onion (Diced)
 5 Cloves garlic
 2 Tins chopped tomatoes
 1 Tin kidney beans
 1 Tin black beans
 1 cup Water
 1 tbsp Chilli powder
 1 tbsp Cumin powder
 1 tbsp Brown sugar
 1 tsp Salt
 1 tsp Smoked paprika
 0.50 tsp Cayenne pepper
For the tofu
 2 tbsp Nutritional yeast
 1 tbsp Soy sauce
 2 tbsp Olive oil
 1 Block firm tofu
To serve
 Guacamole
 Vegan sour cream
 Rice

For the chilli
1

Add the olive oil to a large pot and heat over medium-high heat. Add in the onion and garlic and sauté until the onion is translucent and just begins to brown. Add in the tomatoes, beans, water, and all of the spices. Bring to a boil and reduce to simmer and continue to simmer for 1 hour. If the chilli gets too thick, just splash in more water.

For the tofu
2

Preheat your oven to 180C.
Line a baking sheet with parchment paper, or lightly grease the pan.
Mix nutritional yeast, soy sauce, and olive oil together in a large bowl. Open and drain the tofu (no need to press it), then break off chunks and crumble with your fingers into the bowl. Do this with all of the tofu until you have a large bowl of crumbles. Stir the tofu crumbles well making sure all of the tofu is evenly coated in the nutritional yeast mix.

3

Spread the tofu mixture evenly over the pan. Bake for about 45 mins, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.

4

When the chilli and tofu are both prepared, stir in the tofu crumbles and continue to cook the for another 5 minutes. This will allow the tofu to absorb the sauce and get gloriously chewy.

CategoryCuisine

Ingredients

For the chilli
 1 tbsp Oil
 1 Onion (Diced)
 5 Cloves garlic
 2 Tins chopped tomatoes
 1 Tin kidney beans
 1 Tin black beans
 1 cup Water
 1 tbsp Chilli powder
 1 tbsp Cumin powder
 1 tbsp Brown sugar
 1 tsp Salt
 1 tsp Smoked paprika
 0.50 tsp Cayenne pepper
For the tofu
 2 tbsp Nutritional yeast
 1 tbsp Soy sauce
 2 tbsp Olive oil
 1 Block firm tofu
To serve
 Guacamole
 Vegan sour cream
 Rice

Directions

For the chilli
1

Add the olive oil to a large pot and heat over medium-high heat. Add in the onion and garlic and sauté until the onion is translucent and just begins to brown. Add in the tomatoes, beans, water, and all of the spices. Bring to a boil and reduce to simmer and continue to simmer for 1 hour. If the chilli gets too thick, just splash in more water.

For the tofu
2

Preheat your oven to 180C.
Line a baking sheet with parchment paper, or lightly grease the pan.
Mix nutritional yeast, soy sauce, and olive oil together in a large bowl. Open and drain the tofu (no need to press it), then break off chunks and crumble with your fingers into the bowl. Do this with all of the tofu until you have a large bowl of crumbles. Stir the tofu crumbles well making sure all of the tofu is evenly coated in the nutritional yeast mix.

3

Spread the tofu mixture evenly over the pan. Bake for about 45 mins, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.

4

When the chilli and tofu are both prepared, stir in the tofu crumbles and continue to cook the for another 5 minutes. This will allow the tofu to absorb the sauce and get gloriously chewy.

Chili Non Carne

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