I wasn’t the biggest fan of chilli. 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 chilli 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!


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

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