Red Chili
2 medium onions, peeled and sliced
2 cloves garlic, smashed
1 red bell pepper, chopped
1 tablespoon vegan pesto sauce
1 tablespoon vegan margarine
1/2 teaspoon vegetable oil
1 teaspoon ground cumin
1/2 teaspoon hot chili powder, to taste
1 can stewed tomatoes (400g)
2 teaspoons vegetable bouillon powder
1 package spicy tofu cubes (such as Alpro Soya pittige Tofu reepjes 180g - NL)
1 cup canned brown or red beans
salt to taste
pepper to taste
In a big pot, combine onions, garlic, pepper, pesto and margarine. On medium to high heat, mix well and cook till onions are soft. Do not burn. Season with spices and add canned tomatoes.
Chop tomatoes with spoon and season with salt and pepper(abt 1 teaspoon salt and 1/4 teaspoon pepper). Lightly with handheld immersion blender - blend very gently the mixture so that it still has a chunky texture. Add the bans and mix through.
In a separate skillet, fry the tofu pieces in 1/2 teaspoon oil till crispy. Add this to the chili mixture and blend thoroughly. Taste and adjust seasonings to taste. Serve with a warm crusty bread, in bread bowls or with corn bread as a complete meal.
SO HOW'D IT GO?
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