🌶️ Authentic Vegetarian Chilli

Saute in large pot over medium in 2T olive oil, 1L 🧅 fine pcs, 1 🥕 diced, 1 celery stalk, diced till soft, 6mts. Add 3–4 🧄cloves minced, 1🫑 (red or green), chopped, 1 jalapeño or green chili, minced. Stir in 2t ground cumin, 1½t paprika (smoked or sweet), 1t chili powder, ½t ground coriander, ½t oregano, ¼t cinnamon for depth, cook 2mts. Stir in 400g each cooked red kidney beans, black beans or chickpeas, 2T 🍅 paste, 1c vegetable broth or water, ½t sugar or a square of dark chocolate (to balance acidity), salt, black pepper, bring to boil, cover, simmer 40mts. Add juice of ½ 🍋‍🟩 or 1t vinegar. 

Serve hot with rice, crusty bread, or tortilla chips.

Optional Garnishes:

Fresh cilantro or parsley

Diced 🥑 

Vegan sour cream or Greek yogurt

Grated cheese

🍋‍🟩 wedges

🍳 How to Add Tofu to Chilli:

Use extra-firm or firm tofu so it holds its shape during cooking. Press for 15–20 minutes to remove excess water — this helps it absorb flavor better and crisp up nicely.

🔸 Option 1: Pan-Fried (most flavorful)

1. After pressing, cut into small cubes or crumble it.

2. Toss with salt, pepper, a pinch of cumin and chili powder.

3. Pan-fry in a bit of oil until golden on most sides.

4. Add it to the chilli during the last 10–15 minutes of simmering.

🔸 Option 2: Crumbled “Meaty” Tofu

1. Crumble tofu with your hands or a fork.

2. Sauté in oil with spices (cumin, paprika, chili powder) until browned & slightly crispy.

3. Stir into the chilli base early on — it’ll soak up all the flavor like ground meat would.

🔸 Option 3: Baked Tofu (for chewy texture)

1. Cube and toss with oil and spices.

2. Bake at 200°C (400°F) for 25–30 mins until golden.

3. Add to the pot before serving to keep it chewy.

👌 Pro Tip:

Tofu takes on flavor well, so marinate it for 15–30 minutes in soy sauce, lime juice, a pinch of chili powder before frying if want even more taste.