About this recipe:Instead of the usual chilli con carne, try this healthy tofu chilli that's chock-a-block with beans and veggies, too. For even more veg, try adding a chopped red pepper and some diced courgette.
GUELPH CLOG GIRL
1 (349g) carton Blue Dragon Tofu Firm Silken Style
1 teaspoon chilli powder
1 clove garlic, minced
2 tablespoons olive oil
1 medium onion, chopped
2 stalks celery, chopped
100g (4 oz) tinned or frozen sweetcorn
1 (400g) tin kidney beans
1 (400g) tin chopped tomatoes
1L (1 pint 15 fl oz) water
salt and freshly ground black pepper
Method Prep:10min › Cook:1hr › Extra time:5min › Ready in:1hr15min
In a medium bowl, crumble the tofu and toss with the chilli powder and garlic.
Heat oil in a large saucepan over medium heat, and sauté onion and celery until tender. Stir in the tofu mixture. Continue cooking about 5 minutes over low heat.
Mix in the sweetcorn, kidney beans and tomatoes. Add water and bring to the boil. Reduce heat to low, season with salt and pepper and simmer about 50 minutes.
A pint of water took a bit long to reduce on a low heat and I thought it was a bit bland when I turned up the heat and reduced it. I added some tomato puree to add some sweetness to it, which I thought it lacked. - 28 Feb 2012