Smokey Mixed Bean & Tofu Chilli

Serves: 4

Time: 40 minutes 

One pot, loads of plants – the perfect dinner! I’m loving trying out variations of bean chillis and stews at the moment as beans are just so healthy and packed with nutrients, I like to get as many as possible into my diet. The added tofu in this (which is optional) increases the protein even more so it’s a great filling dinner to have ready to go in the fridge or freezer for during the week. The tomato sauce is really tasty and you can also add whatever veg you have handy in the fridge into this, so the perfect way to use what you already have! The addition of nut butter to the sauce is the star of the show here, and works perfectly to give a creamy tomato base.

Ingredients: 

• 280g smoked tofu 

• 1x 400g can of mixed beans (drained and rinsed) 

• 1x 400g can of chickpeas (drained and rinsed) 

• 1x 400g can of chopped tomatoes (+ 1/3 of a bottle of 400g passata) 

• 250g tenderstem broccoli 

• 1 onion 

• 3 garlic cloves 

• Half of a red chilli (without the seeds) 

• 1 tablespoon of tomato puree 

• 1 teaspoon of harissa paste 

• 1 tablespoon of almond butter 

• Juice of half a lemon 

• 1 tablespoon of smoked paprika 

• 1 teaspoon of ground cumin  

• 2-3 handfuls of kale / cavolo nero 

• Drizzle of olive oil 

Cooking Steps: 

1. Pre-heat your oven to 200C. 

2. Chop your smoked tofu or plain tofu into bite sized pieces and cook in the oven for around 20 mins, or until golden brown and crisped. 

3. Meanwhile, place a large saucepan over a medium heat. Drizzle with olive oil. Once hot, add the chopped onion, garlic, chilli, and broccoli. Cook for 5-10 minutes, or until soft. 

4. Now add the smoked paprika, cumin, and tomato puree and cook for around 1 minute. 

5. Then, add the tinned tomatoes, beans, chickpeas, almond butter, and juice of a lemon. Fill the empty chopped tomato half ways with water, and add to the pan. 

6. Simmer away, and at this point, add in 1/3 of a bottle of passata sauce (400g bottle). Keep cooking for around 10-15 minutes until it forms a rich sauce. 

7. Add the handfuls of kale / cavolo nero and add your cooked tofu from the oven. 

8. Stir it all together over a lower heat. Serve up and enjoy!