Total Chilli
- Simple
- 0:30 m
- 21 ingredients
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.
Serves: 4
Ingredients
For the chilli
- 2 ½ tbsp olive oil
- 1 ½ red onions - finely chopped
- 3 garlic cloves - crushed
- 2 tbsp coriander stalks - finely chopped
- 1 red chilli - finely chopped
- 1 red bell pepper - finely chopped
- 2 celery stick - finely chopped
- 210g kale - shredded
- 500g firm tofu - well pressed
- Salt & pepper - to taste
- 2 tsp paprika
- 2 tsp chilli powder
- 1 ½ tsp cinnamon
- 1 ½ tsp cumin
- 1 x 240g can of black beans
- 250g kidney beans
- 2 squares dark chocolate
- 900g tomato passata
- 250g black beans
To serve
- brown rice
- coriander leaves to serve
- mixed seeds to serve
- lime wedges to serve
Before you start
Large lidded pan
Step 1
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
Ingredients
- 2 ½ tbsp olive oil
- 1 ½ red onions - finely chopped
- 3 garlic cloves - crushed
- 2 tbsp coriander stalks - finely chopped
- 1 red chilli - finely chopped
Step 2
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
Ingredients
- 1 red bell pepper - finely chopped
- 2 celery stick - finely chopped
- 210g kale - shredded
- 500g firm tofu - well pressed
- Salt & pepper - to taste
- 2 tsp paprika
- 2 tsp chilli powder
- 1 ½ tsp cinnamon
- 1 ½ tsp cumin
- 900g tomato passata
Step 3
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
Ingredients
- 1 x 240g can of black beans
- 250g kidney beans
- 2 squares dark chocolate
- brown rice
- coriander leaves to serve
- mixed seeds to serve
- lime wedges to serve
- 250g black beans