Bean & Smoked Tofu Chipotle Chilli

Serves: 4-5

Time: 45 minutes 

I have made multiple versions of bean chillis, but this one I whipped up recently has been one of the most simple and the most delicious I have ever made! It’s packed with loads of flavour and a great way to pick and choose different beans to include every time you make it. It’s also a great opportunity to add different veg to it depending on what you have in the fridge. The smokey crumbled tofu is such a gorgeous way to add texture and even more flavour to the dish (and I’d really recommend this tofu recipe as a meat substitute in your day-to-day cooking). It’s perfect for a weekday meal, and freezes really well for batch cooking. Hope you enjoy!

Ingredients: 

• 1 400g can of black beans (or any of choice)

• 1 400g can of borlotti beans (or any of choice)

• 1 400g can of chopped tomatoes

• 1 400g can of cherry tomatoes (or fresh tomatoes either)

• 3-4 cloves of garlic (finely chopped)

• 1 medium onion chopped

• ½ a fresh chilli (finely chopped)

• 2 medium carrots

• 2 medium peppers

• 1-2 handfuls of chopped kale

• 1 tablespoon of olive oil

• 1 teaspoon of smoked paprika

• 1 tablespoon of chipotle paste

• 1 tablespoon of tomato paste

• 1 tablespoon of tamari

• 1 veg stock cube diluted in 400ml of water

• 1 lime

• Salt & pepper to taste

• Fresh coriander to garnish

Crumbled tofu ingredients:

• Block of smoked tofu (I use Tofoo brand) 

• 1 Tablespoon of olive oil 

• 2 Tablespoons of maple syrup 

• 2 Tablespoons of tamari 

• 1 Teaspoon of garlic granules 

• 1 Teaspoon of smoked paprika 

• 1 Teaspoon of onion granules 

Cooking Steps: 

1. Pre-heat your oven to 200C.  

2. Prepare your crumbled tofu by first mixing all of the marinade ingredients together in a bowl. Then crumble your tofu into the bowl into small fine crumbled pieces (it’s fine to have some bigger and some smaller, it all adds texture!). Ensure all of the pieces are coated well and lay it out on a lined baking tray. Place it in the oven for approx. 20 minutes, until nicely browned. 

3. While this is cooking, peel and chop your veg and set aside. 

4. Place a medium pot over a medium heat, and add your olive oil. Once hot, add your onion, garlic, chilli, and cook this for a minute or two. Now add your chopped carrots and peppers, and your teaspoon of smoked paprika, and cook this for around 10-15 minutes, until the veg start to soften. (I like to add splashes of the veg stock water any time it is starting to stick) 

5. Once this has cooked together nicely, add in your chipotle paste and tomato paste, and coat all of the veg in it for a minute or two. Then add your chopped tomatoes, cherry tomatoes, veg stock water, beans, and the dash of tamari. Mix it all together and simmer over a medium heat for around 20 minutes, or until the carrots have softened and the sauce has thickened. 

6. Once the tofu is ready from the oven, add it in to the pot and continue to simmer. This allows the mixture to really soak up all the flavours from the tofu. 

7. Just before it is ready, add in your kale and let it wilt down. Then add your fresh lime juice and salt and pepper to taste. 

8. Plate it up, garnish with fresh coriander, and enjoy!