Making vegan chili is one of the easiest things, just take tofu instead of meat! We looove chili, but I wanted to spice it up a bit and make a more “fancy” dish. So instead of rice we used quinoa (yes, we are totally addicted to this beautiful grain!) and crispy kale chips for the right crunch on top. Especially now in winter this heats you up from the inside and gives you all the required vitamins to stay fit!
- 1/2 brick of tofu (around 200g)
- 1 can of black beans
- 1 red onion
- 1 garlic clove
- 1 tbsp of tomato paste
- 1/2 tsp of brown sugar
- 1 can of diced tomatoes
- Half a bunch of fresh coriander
- 2 cups of quinoa
- 1 kale
- 1 tsp ground cumin
- 1 tsp of chili flakes
- 1/2 tsp cayenne pepper (optional, if desired more spicy)
- Salt and pepper to taste
- 1 tbsp of olive oil + a bit more for frying
Start by preparing the quinoa according to the package instructions. Then cut up the onion and peel and cut/press the garlic. Put some olive oil in a pot or deep pan and let onion and garlic fry in there for around 3 minutes. In this time you can scramble the tofu and pre-heat the oven to 350° Fahrenheit.
Add the tofu in the pot and fry another 2 minutes or until golden-brown. Take the kale and cut it in chips-sized pieces. But it in a bowl and put 1 tbsp of olive oil over it and salt to taste (we took around half a teaspoon, be careful this gets too salty quite fast). Spread on a baking sheet and put in the oven for 10 minutes.
When the tofu has a nice golden color, you can put everything on the side of your pot. Add some tomato paste in the middle and put the sugar on top of it. Let it caramelize a little and then mix with the tofu, onions and garlic. Then add the beans, cumin, chili flakes, cayenne pepper, salt and pepper and fry for another 3 minutes. Chop the fresh coriander and add after around 2 minutes, to fry with the rest for a minute. Then add the diced tomatoes and stir. Let cook on low flame for around 10 minutes, then serve with the quinoa as a base and the kale chips as a topping!