Serves : 4
Preparation time: 15 minutes
Cooking time: 25 to 35 minutes
Ingredients
- 250 ml (1 cup) onion, chopped
- 250 ml (1 cup) extra-firm tofu (or tempeh), finely chopped
- 90 ml (6 tablespoons) olive oil
- 30 ml (2 tbsp.) chili spice blend
- 30 ml (2 tbsp.) sweet paprika
- 15 ml (1 tbsp.) cumin seeds, ground
- 15 ml (1 tbsp.) vegetable stock concentrate
- 4 garlic cloves, chopped
- 250 ml (1 cup) carrot, brunoise
- 250 ml (1 cup) celery, brunoise
- 500 ml (2 cups) kidney beans
- 250 ml (1 cup) corn kernels
- 500 ml (2 cups) tomato coulis
- Salt and pepper to taste
Topping
- Tortillas
- Cheddar cheese, grated
- Sour cream
- Fresh cilantro
- Hot sauce
Preparation
- In a saucepan, sauté onion and tofu or tempeh in olive oil for 3 to 4 minutes.
- Add chili spices, paprika, cumin, Knorr broth, garlic, carrot, celery and continue cooking, 2 minutes.
- Add beans, corn and tomato coulis, cover with water if necessary and simmer over low heat for 20 to 30 minutes. Check seasoning.
- Serve with tortillas, grated cheese and sour cream, for example.
