Colorful Bean Chili

Chili is one of my favorite classics. It's made very quickly and super easy and it tastes wonderful! The colorful bean mix makes my eyes shine and my belly dance. Under the motto: The more colors, the better it tastes. Eating becomes so much fun ­čśŐ.

Makes 4 portions.

1 cup tofu
1 onion
3 tbsp. olive oil
1 paprika, red
1 tbsp. tomato paste
1 can sieved tomatoes
1 tsp. raw cane sugar or agave syrup
1 can kidney beans
1/2 can borlotti beans
1 can sweet corn
1/2 can chickpeas
1 chili
1 tbsp. yeast flakes
salt, pepper
paprika powder

For the curd:
1 cup soy curd
1/2 bunch parsley
salt, pepper
1 tsp. lemon juice
1 pinch agave syrup
a handful nachos

Crumble tofu and roast it in olive oil. Cut onion and paprika into fine cubes and add them to the tofu. Add tomato paste and let it caramelize. Then add sieved tomatoes, sugar, beans, corn and chickpeas. Cut the chili into rings and add as much as you want. Bind with yeast flakes and spice everything.

For the curd cut the herbs and mix them with the soy curd. Spice it. Refine with lemon juice and agave syrup. Serve chili with curd and nachos.

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