Tofu and sweet potato chili
Prep Time
Cooking Mode
15 mL (1 tbsp.) tbsp. olive oil
1 onion
454 g (1 lb.) lb. plain firm tofu, cut in 1-cm (1/2-inch) cubes
2.5 mL (½ tsp.) tsp smoked paprika
5 mL (1 tsp.) tsp each: chili powder, ground coriander, and ground cumin
1 L (4 cups) sweet potatoes cut in 1-cm (1/2-inch) cubes
2 cloves garlic, chopped
1 sweet yellow pepper, diced
1 sweet red pepper, diced
250 mL (1 cup) cup frozen corn
796 mL (28 oz.) cup diced tomatoes with their juice
500 mL (2 cups) cup vegetable bouillon
2 tins (540 mL/19 oz.) oz black beans, rinsed and drained
125 mL (½ cup) cup tomato paste
125 mL (½ cup) cup whole coriander leaves
Basmati rice, as a side
Sour cream, to taste
Basmati rice, as a side
Sour cream, to taste
15 mL (1 tbsp.) tbsp. olive oil
1 onion
454 g (1 lb.) lb. plain firm tofu, cut in 1-cm (1/2-inch) cubes
2.5 mL (½ tsp.) tsp smoked paprika
5 mL (1 tsp.) tsp each: chili powder, ground coriander, and ground cumin
1 L (4 cups) sweet potatoes cut in 1-cm (1/2-inch) cubes
2 cloves garlic, chopped
1 sweet yellow pepper, diced
1 sweet red pepper, diced
250 mL (1 cup) cup frozen corn
796 mL (28 oz.) cup diced tomatoes with their juice
500 mL (2 cups) cup vegetable bouillon
2 tins (540 mL/19 oz.) oz black beans, rinsed and drained
125 mL (½ cup) cup tomato paste
125 mL (½ cup) cup whole coriander leaves
Basmati rice, as a side
Sour cream, to taste
Basmati rice, as a side
Sour cream, to taste
Directions
1In a large saucepan, fry onion, tofu, spices, and sweet potato cubes in the oil for about 5 minutes.
2Add garlic, sweet peppers, and corn; continue cooking for 3 to 4 minutes.
3Add diced tomatoes and their juice, vegetable bouillon, beans, and tomato paste.
4Bring to a boil and cook over medium heat for 30 minutes, stirring frequently.
5Garnish with coriander leaves and serve with quinoa or rice and sour cream.
Disclaimer
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Personal Note
Personal Note