Spicy Tofu Chili with Mango
Jalapeños range in heat. Before adding one to a recipe, I taste a small bit; if it’s really hot, I add less. Fennel has a licorice flavour and adds a nice crunch to the chili. Always rinse canned beans before adding them to a recipe to remove any excess sodium. You can replace the extra-firm tofu with tempeh; this will add more texture and a nutty, mushroomy flavor.
Best Health magazine, October 2014; Image by Jodi Pudge
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 tbsp extra virgin olive oil
- 1/2 cup red pepper diced
- 1/2 cup fennel diced
- 1/2 cup red onion diced
- 1/2 cup carrot diced
- 1/2 cup celery diced
- 1/2 fresh jalapeño (or to taste), minced
- 1 pinch dried oregano
- 11/2 cups cherry tomatoes halved
- 1 cup black beans drained and rinsed
- 1 cup white kidney beans drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup extra-firm tofu finely diced
- 11/2 cups water
- 2 tsp chili powder
- 1 tsp cumin powder
- Juice of 1 lime
- handful cilantro finely sliced
- Salt and pepper to taste
- 1/2 cup mango finely diced
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- To a large heavy-bottom pot, add olive oil, red pepper, fennel, red onion, carrot, celery, jalapeño and oregano; simmer on medium-low heat for five minutes.
- Add cherry tomatoes, beans, corn, tofu, water, chili powder and cumin; simmer, covered, for another 10 minutes, stirring occasionally.
- Add lime, cilantro, and seasoning to taste. Divide among four bowls and garnish with mango.
Recipe Notes
377 calories, 19 g protein, 10 g fat (2 g saturated fat), 59 g carbohydrates, 15 g fibre, 10 g sugars, 0 mg cholesterol, 261 mg sodium
