Total Chilli

0:30 m

This chilli is a nutritional dream and a truly great dish to cook for #veganuary! We do love a good plant-based chilli recipe at BOSH! and have made a fair few in our time. This super healthy high protein vegan recipe is packed full of nutrients, not to mention- it's SO DELICIOUS.

Start cooking ➞




For the chilli

<item-todo-done>2 ½ tbsp olive oil<item-todo-done><item-todo-done>1 ½ red onions - finely chopped<item-todo-done><item-todo-done>3 garlic cloves - crushed<item-todo-done><item-todo-done>2 tbsp coriander stalks - finely chopped<item-todo-done><item-todo-done>1 red chilli - finely chopped<item-todo-done><item-todo-done>1 red bell pepper - finely chopped<item-todo-done><item-todo-done>2 celery stick - finely chopped<item-todo-done><item-todo-done>210g kale - shredded<item-todo-done><item-todo-done>500g firm tofu - well pressed<item-todo-done><item-todo-done> Salt & pepper - to taste<item-todo-done><item-todo-done>2 tsp paprika<item-todo-done><item-todo-done>2 tsp chilli powder<item-todo-done><item-todo-done>1 ½ tsp cinnamon<item-todo-done><item-todo-done>1 ½ tsp cumin<item-todo-done><item-todo-done>1 x 240g can of black beans<item-todo-done><item-todo-done>250g kidney beans<item-todo-done><item-todo-done>2 squares dark chocolate<item-todo-done><item-todo-done>900g tomato passata<item-todo-done><item-todo-done>250g black beans<item-todo-done>

To serve

<item-todo-done> brown rice<item-todo-done><item-todo-done> coriander leaves to serve<item-todo-done><item-todo-done> mixed seeds to serve<item-todo-done><item-todo-done> lime wedges to serve<item-todo-done>

Before you start

Large lidded pan

First, cook the onion and garlic

  • Warm the olive oil in a large pan and fry the onions until they're translucent
  • Add the garlic and stir it in to the onions. Keep stirring until you release the aroma
  • Add the coriander stalks, chilli and stir everything round so it's well mixed
  • Add some more olive oil to make sure the onions don't stick to the pan

Then add the veggies and tofu

  • Add the red pepper and the celery stalks and stir them into the rest of the ingredients
  • Pour the Kale into the pan and stir it round until it's well wilted
  • Break the tofu into the pan, add the spices and seasoning and fold everything together so it’s well mixed
  • Pour half of the tomato passata into the pan and fold it in so everything is well covered

Add the beans and simmer

  • Add the black beans, kidney beans and dark chocolate to the pan and fold everything together
  • Add the rest of the tomato passata and mix everything together
  • 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 non-stick pan, gently stir the chilli for around 10 minutes)
  • Serve with brown rice and garnish with mixed seeds, cilantro leaves and lime juice
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