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Total Chilli

Total Chilli
Total Chilli

This chilli is a nutritional dream and a truly great dish to cook for #veganuary!



  • 1.5 tbsp Olive Oil
  • 1.5 Red Onions (Minced)
  • 3 Cloves Garlic (Minced)
  • 2 Tbsp Cilantro Stalks (Finely Chopped)
  • 1 Red Chilli (Finely Chopped)
  • 1.5 Tbsp Olive Oil
  • 1 Red Pepper (Finely Chopped)
  • 2 Celery Stalks (Finely Chopped)
  • 3 Cups Kale (Shredded)
  • 2 Cups Firm Tofu (Well Pressed)
  • 1 Tsp Salt (More to Taste)
  • 1 Tsp Black Pepper (More to Taste)
  • 2 Tsp Paprika
  • 2 Tsp Chilli Powder (More to Taste)
  • 1.5 Tsp Cinnamon
  • 1.5 Tbsp Cumin
  • 2 Cups Tomato Sauce
  • 1.5 Cups Black Beans
  • 1.5 Cups Kidney Beans
  • 2 Squares Dark Chocolate
  • 2 Cups Tomato Sauce

To Serve

  • Brown Rice
  • Cilantro Leaves
  • Lime (wedges to squeeze)
  • Mixed Seeds


  1. 1.

    Warm the olive oil in a large pan and fry the onions until they’re translucent

  2. 2.

    Add the garlic and stir it in to the onions. Keep stirring until you release the aroma

  3. 3.

    Add the Cilantro stalks, chilli and stir everything round so it’s well mixed

  4. 4.

    Add some more olive oil to make sure the onions don’t stick to the pan

  5. 5.

    Add the red pepper and the celery stalks and stir them into the rest of the ingredients

  6. 6.

    Pour the Kale into the pan and stir it round until it’s well wilted

  7. 7.

    Break the tofu into the pan, add the spices and seasoning and fold everything together so it’s well mixed

  8. 8.

    Pour 2 cups of tomato sauce into the pan and fold it in so everything is well covered

  9. 9.

    Add the black beans, kidney beans and dark chocolate to the pan and fold everything together

  10. 10.

    Add the rest of the tomato sauce and mix everything together

  11. 11.

    Put a lid on the pan, reduce the heat to a very gentle simmer and let it bubble for 12 - 15 minutes to let the flavours blend together (only do this if you have a good non stick pan - if you don’t have a pan, gently stir the chilli for around 10 minutes)

  12. 12.

    Serve with brown rice and garnish with mixed seeds, cilantro leaves and lime juice