Tofu and sweet potato chili
Tofu and sweet potato chili

Preparation time 15 minutes

Total time: 55 minutes

Ingredients

  1. 15 mL (1 tbsp.) olive oil
  2. 1 onion, cut in small dice
  3. 454 g (1 lb.) plain firm tofu, cut in 1-cm (1/2-inch) cubes
  4. 2.5 mL (½ tsp.) smoked paprika
  5. 5 mL (1 tsp.) each: chili powder,
  6. ground coriander,
  7. and ground cumin
  8. 1 L (4 cups) sweet potatoes cut in 1-cm (1/2-inch) cubes
  9. 2 cloves garlic, chopped
  10. 1 sweet yellow pepper, diced
  11. 1 sweet red pepper, diced
  12. 250 mL (1 cup) frozen corn
  13. 1 tin (796 mL/28 oz.) diced tomatoes with their juice
  14. 500 mL (2 cups) vegetable bouillon
  15. 2 tins (540 mL/19 oz.) black beans, rinsed and drained

  1. 125 mL (1/2 cup) tomato paste
  2. 125 mL (1/2 cup) whole coriander leaves
  3. Basmati rice, as a side
  4. Sour cream, to taste

Directions

  1. In a large saucepan, fry onion, tofu, spices, and sweet potato cubes in the oil for about 5 minutes.

  2. Add garlic, sweet peppers, and corn; continue cooking for 3 to 4 minutes.

  3. Add diced tomatoes and their juice, vegetable bouillon, beans, and tomato paste.  

  4. Bring to a boil and cook over medium heat for 30 minutes, stirring frequently.  

  5. Garnish with coriander leaves and serve with quinoa or rice and sour cream. 

This recipe is courtesy of Tablée des chefs.

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