Meat Free Chili Con Carne

So here it is my Meat-Free and Soya Free Chilli 😉   how awesome is that.  This is definitely a protein packed dish with some feisty flavours.  I replaced with meat element with firm tofu.  For a wholesome hearty meal I paired this with rice but for a lighter option you can serve it, in some hollowed out whole wheat buns lined with fresh green lettuce or flat breads of your choice.  

Preparation: 10 minutes     Cooking time: 35-45 minutes       Serves:  4

INGREDIENTS

• 410g (1 can red beans) strain and rinsed in cold water
• 150g firm tofu finely diced
• a splash of olive oil
• 2 bay leaves
• 2 cinnamon sticks
• 2 cloves
• ½ tsp (2.5ml) cumin seeds
• 1 medium onion finely chopped – 1 cup (250ml)
• 1 tbsp (15ml) fresh garlic paste
• 1 tbsp (15ml) fresh ginger paste
• 1 tbsp (15ml) coriander powder
• 1 tbsp (7.5ml) cumin powder
• 1 ½ tbsp (22.5ml) mild chili powder or paprika powder
• ½ tbsp. (7.5ml) hot chili powder (adjust according to heat tolerance)
• 1 tsp (5ml) Italian spice mix
• ½ cup (125ml) carrots finely chopped
• ½ cup each (125ml) green and red bell peppers finely chopped
• 1 tsp (salt) adjust accordingly
• 1  tbsp (15ml) tomato paste
• 1 can chopped tomatoes
• 1 ½ cups (375ml) water
• 1 tsp (5ml) brown sugar or xylitol
• 150g paneer finely diced
• ½ cup (125ml) fresh parsley roughly chopped
• Some finely slice springs onions

Let’s cook 🙂 

Heat the oil in a big pot.

Toss in the bay leaves, cinnamon sticks, cloves and cumin seeds – give it a good swirl

Add the onions – fry until soft and translucent.

Spoon in the garlic and ginger – fry for a few seconds

Toss in the coriander powder, cumin powder, chilli powders and Italian spice mix  – give it another good swirl or a quick mix, immediately adding the carrots, peppers, beans and salt.  Give it a nice good stir.  Cover and cook for 10 minutes, stirring every now and then.

Spoon in the tomato paste – cook for a minute

Add the chopped tomatoes and cook for 5 minutes

Pour in the water and bring it to a boil

Reduce the heat and let it simmer and cook down for about 15-20 minutes, stirring every now and then.  Once the tomatoes have melted down and a nice thickish gravy has formed – add the sugar and stir it in well.

Toss in the tofu and ¼ cup parsley and simmer for 5 minutes

Once cooked garnish with the balance of the parsley and spring onions

Serve with hot basmati rice and cucumber and tomato sambals.