This delicious vegan chili veggies with tofu is a healthy lunch or side dish packed with vegetables, beans and grains. It features onions, tofu, red and white kidney beans, diced tomatoes, tomato sauce and carrots.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | lactose-free |
️Allergens: soy |
⏱ 89 mins – easy
🍽 5 servings – 939 kcal per serving
|
Serving
614g |
Fat
12g |
Sat. fat
1g |
Sodium
718mg |
|
Carbs
150g |
Fibers
41g |
Sugars
13g |
Proteins
68g |
INGREDIENTS
- 1 onion
- 1 green bell pepper
- 2 cloves garlic
- 1 tsp olive oil
- 16 ounces tofu
- 1 tsp cumin
- 1 tbsp hot sauce
- 1 tsp salt
- 1 tsp black pepper
- 19 ounce red kidney beans
- 19 ounce white kidney beans
- 28 ounces diced tomatoes
- 14 ounce tomato sauce
- 3 carrots
- 2 tbsp chili powder
TOOLS
- 1 knife
- 1 colander
- 1 spoon
- 1 saucepan
- 1 lid
- 1 wooden spoon
STEPS
Peel and chop an onion. Chop green bell pepper, then peel and mince garlic cloves.
Rinse and drain tofu in a colander.
Crumble the tofu with a spoon.
Rinse red and white kidney beans in a colander, then drain them.
Chop carrots.
Heat olive oil in a saucepan. Stir in onions, green bell pepper, and garlic with a wooden spoon. Cook for 5 minutes, then add crumbled tofu, cumin, hot sauce, salt, and black pepper. Cook for 10 minutes, add red kidney beans, white kidney beans, carrots, tomatoes with its juice, tomato sauce, and chili powder. Stir with a wooden spoon once more, cover the saucepan with a lid and cook on low heat for 55 minutes. Remove the lid and give it a stir.
It’s ready to be served !
