Vegan tofu chilli

    Vegan tofu chilli


    28 people made this

    About this recipe: This hearty chilli has loads of beans, lentils and tofu to provide that 'full' feeling. For best results, use dried beans soaked overnight. I prefer to let the chilli sit overnight in the fridge too before serving. Garnish with chopped fresh coriander or parsley.

    Serves: 12 

    • 75g (3 oz) dried kidney beans, soaked overnight
    • 115g (4 oz) dried flageolet beans, soaked overnight
    • 75g (3oz) dried lentils, soaked overnight
    • 1 kg (2 lb) tomatoes, chopped
    • 1.5L (2 1/2 pints) water
    • 3 green chillies, chopped
    • freshly chopped mushrooms
    • 1 green pepper, sliced
    • 1 red pepper, sliced
    • 100g (4 oz) fresh green beans, trimmed
    • 2 stalks celery, chopped
    • 1 onion, chopped
    • 1 red onion, chopped
    • 1 packet extra firm tofu, drained, crumbled
    • salt and freshly black pepper to taste
    • chilli powder to taste

    Prep:20min  ›  Cook:4hr  ›  Ready in:4hr20min 

    1. Drain and rinse kidney beans, flageolet beans and lentils. Combine in a large pot and cover with water; boil over medium high for 1 hour, or until tender.
    2. Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to the boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
    3. Stir the tomatoes into the beans and add mushrooms, green pepper, red pepper, green beans, celery, onions and tofu. Season with salt, pepper and chilli powder to taste. Simmer for 2 to 3 hours, or until desired consistency is reached.

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