Easiest Way to Prepare Perfect Healthy Bean and Tofu Chili Con Carne

Easiest Way to Prepare Perfect Healthy Bean and Tofu Chili Con Carne Delicious, fresh and tasty.
Healthy Bean and Tofu Chili Con Carne. Healthy Bean and Tofu Chili Con Carne I tend to substitute tofu in place of beef; this is a favorite family recipe for chili con carne that uses tofu with different types of beans. Saute meat, onions and garlic until done. The beer is optional but does add a good flavor and, of course, the alcohol is cooked out during cooking.
This version however uses three different types of beans, and you can use any type that you wish, it will taste good.
This meatless (aka vegan) chili proves that you can still enjoy your favourite meals, but in a new, animal friendly way.
The lentils and beans ensure the chili is hearty and filling, while the peppers, onion and corn give it that real chili con carne feel.
You can have Healthy Bean and Tofu Chili Con Carne using 17 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Healthy Bean and Tofu Chili Con Carne
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It’s of Boiled beans of your choice (soy beans, kidney beans, chickpeas, green peas, etc.).
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You need of Firm tofu.
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Prepare of to 2 tablespoons Olive oil.
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Prepare of Garlic.
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Prepare of Onion.
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It’s of Green bell pepper.
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Prepare of Chili powder.
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You need of Ground cumin.
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You need of ※ Water.
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You need of ※ Canned crushed tomatoes.
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You need of leaves ※ Bay leaves.
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You need of ※ Oregano (dried).
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It’s of ※ Soup stock granules.
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It’s of ※ Japanese Worcestershire-style sauce.
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Prepare of ※ Soy sauce.
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It’s of Krazy Salt (seasoned salt mix).
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Prepare of Black pepper.
As a recently new vegetarian I was surprised as the tofu tastes just like meat!
I'm not the biggest chili fan but I never thought to serve it with nachos guacumoule sour cream and cheese a la Mexican style.
Chili is the perfect example of a dish where this method works.
And bonus: the crumbly texture of tofu is perfect for taking the place of meat in chili.
Healthy Bean and Tofu Chili Con Carne instructions
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Break the tofu roughly into pieces, wrap in a paper towel, and heat in the microwave for 5 minutes at 600w..
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Finely mince the garlic then mince the onion and green pepper..
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Put the tofu in a Teflon-coated pan and stir fry while breaking it up into crumbles. Fry until the liquid is gone and remove from heat..
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Using the same pan, fry the garlic in olive oil, and when it becomes fragrant, add onions and fry over low heat until soft..
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Add green peppers, Step 3, chili powder, and cumin and briskly stir-fry together in a pan..
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Add the ※ ingredients and heat over high heat until it boils, then reduce the heat to low. Continue cooking for about 15 minutes. Stir occasionally to avoid burning..
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Add beans and simmer for another 15 to 20 minutes. When the liquid disappears, add Krazy Salt and black pepper to taste..
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Its done when it looks like this. If the beans appear to be too hard, add more water and simmer..
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Although I dont make chili con carne much, green peas are tasty! Sprinkle with a bit of grated cheese for a delicious finish!.
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It also tastes good chilled. I like to eat it with brown rice. For breakfast, I spread the rest on bread for a tasty sandwich..
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Since you can also freeze this, prepare a large amount to have some for leftovers. To make a perfect snack, use it as a dip for tortilla chips!.
Tip: to give your crumbled tofu an extra hearty, chewy texture that's perfect for chili, freeze it first!
I talked a little bit in this taco recipe about how freezing tofu is a game changer in terms of texture.
Press firmly to release as much water as possible from the tofu.
Discard paper towels, crumble tofu and set aside.
Heat oil in a large Dutch oven or soup pot over medium high heat.