I wasn’t the biggest fan of chili. Probably because of some traumatic childhood experiences at Wendy’s that involved running to the bathroom before my meal was finished and regretting I had ever set foot in the place to begin with. All that changed when the boyfriend made me his famous vegetarian chili recipe. It’s soooo flavourful and comforting!
The perfect meal to whip up as the days get a little cooler and fall slowly approaches. I thought it was about time that I shared it with my Red Fairy readers but I do have to warn you, my man is a pretty liberal guy in the kitchen so he’s not much for specifics with regards to quantity of ingredients. I’m the total opposite which is weird considering that he is the engineer and I am the creative gal. Anywoo, all that to say that the information below comes straight from my BF’s mouth so it’s short and sweet, just as he likes it. ;) Bon appétit!
Ingredients
1 package minced tofu
1 can tomatoes regular size
1 can kidney beans regular size
1 yellow onion
1-2 cloves of garlic
1 jar of sundried tomatoes
fresh chilis 2
veggies: 2 carrots, 2 sticks, 1 yellow or red pepper,
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon cinnamon
Fry onion and garlic first
Add in chili powder, cumin and cinnamon
Add in all other veggies
Add chilis when veggies are almost all cooked
Chopped sundried tomatoes or smash them into a paste, add to mix
Add can of tomatoes
Add a small quantity of water if needed
Add minced tofu (it’s cooked so only needs warming up)
Let simmer for about 30 mins
Add kidney beans
Cook for another 5 minutes
If possible, leave in fridge overnight to let the flavours really come out
Eat next day topped with some plain yogurt