Total Chilli

Total Chilli

This is our go-to when we want something that genuinely satisfies, and we've made it so many times we've lost count. It's got that deep, smoky heat, hearty texture, and rich tomato base that just makes you want another bowl. The tofu soaks up all those chilli spices and the peppers and celery give it a proper bite. Honestly, it's the kind of meal that makes you forget it's plant-based because you're too busy enjoying it. If you've got 30 minutes tonight, make this.

Cook: 30 min
Serves 4

Before You Start

  • Large non-stick pan with lid
  • Press tofu well in advance

Ingredients

  • 2 ½ tbsp olive oil
  • 1 ½ red onions - finely chopped
  • 3 garlic cloves - crushed
  • 2 tbsp coriander stalks - finely chopped
  • 1 red chilli - finely chopped
  • 1 red bell pepper - finely chopped
  • 2 celery stick - finely chopped
  • 210g kale - shredded
  • 500g firm tofu - well pressed
  • Salt & pepper - to taste
  • 2 tsp paprika
  • 2 tsp chilli powder
  • 1 ½ tsp cinnamon
  • 1 ½ tsp cumin
  • 1 x 240g can of black beans
  • 250g kidney beans
  • 2 squares dark chocolate
  • 900g tomato passata
  • 250g black beans
  • brown rice
  • coriander leaves to serve
  • mixed seeds to serve
  • lime wedges to serve

Method

1

First, cook the onion and garlic

  • Warm the olive oil in a large pan and fry the onions until they're translucent
  • Add the garlic and stir it in to the onions. Keep stirring until you release the aroma
  • Add the coriander stalks, chilli and stir everything round so it's well mixed
  • Add some more olive oil to make sure the onions don't stick to the pan
2

Then add the veggies and tofu

  • Add the red pepper and the celery stalks and stir them into the rest of the ingredients
  • Pour the Kale into the pan and stir it round until it's well wilted
  • Break the tofu into the pan, add the spices and seasoning and fold everything together so it’s well mixed
  • Pour half of the tomato passata into the pan and fold it in so everything is well covered
3

Add the beans and simmer

  • Add the black beans, kidney beans and dark chocolate to the pan and fold everything together
  • Add the rest of the tomato passata and mix everything together
  • Put a lid on the pan, reduce the heat to a very gentle simmer and let it bubble for 12 - 15 minutes to let the flavours blend together (only do this if you have a good non stick pan - if you don’t have a non-stick pan, gently stir the chilli for around 10 minutes)
  • Serve with brown rice and garnish with mixed seeds, cilantro leaves and lime juice

Tips & Variations

  • Spice it your way: We like it with a decent kick but if you're cooking for people who don't love heat, just dial back the chilli and add a pinch of smoked paprika instead for flavour without the fire.
  • Tofu prep matters: Press your tofu before you start if you can. Even 10 minutes under a heavy pan pulls out the moisture and means it absorbs all those spices so much better.
  • Make it go further: This is brilliant served over rice, with warm tortillas, or piled onto a baked potato. We also love it with a big dollop of vegan sour cream and a handful of fresh coriander leaves on top.

Why This Works

The trick is building the base properly, onions, garlic, coriander stalks and chilli all going in before anything else, because that's where all the flavour comes from. Don't rush that first stage, letting the garlic release its aroma before you add the veg makes a huge difference to the final depth of the dish. Trust us on this one, it's worth the extra couple of minutes.