Vegan Total Chilli Bosh TV

Total Chilli

  • Simple
  • 0:30 m
  • 21 ingredients

This chilli is a nutritional dream and a truly great dish to cook for #veganuary! We do love a good plant-based chilli recipe at BOSH! and have made a fair few in our time. This super healthy high protein vegan recipe is packed full of nutrients, not to mention- it's SO DELICIOUS.

Serves: 4

Ingredients

For the chilli

  • 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

To serve

  • brown rice
  • coriander leaves to serve
  • mixed seeds to serve
  • lime wedges to serve

Before you start

Large lidded pan

Step 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

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

Step 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

Ingredients

  • 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
  • 900g tomato passata

Step 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

Ingredients

  • 1 x 240g can of black beans
  • 250g kidney beans
  • 2 squares dark chocolate
  • brown rice
  • coriander leaves to serve
  • mixed seeds to serve
  • lime wedges to serve
  • 250g black beans