Some say I’m crazy, I guess I’ll always be… it’s still summer in Greece but it seems like I eat more chili during the hot days than the cold days… This chili is nothing like you’ve ever had. It’s rich in protein as it contains more or less any kind of bean you can think of and it’s really flavorful thanks to the chopped veggies. Give it a try and let me know what you think!
Ingredients
1/4 cup kidney beans
1/4 cup black beans
1/4 cup navy beans
1/4 cup brown lentils
1/4 cup red lentils
1/2 cup soya mince
1 package firm silken tofu (mori nu style)
2 chili peppers
1 green bell pepper
1 red bell pepper
1 kg (2 pounds) fresh tomatoes peeled
1 celery stalk chopped
1 small onion chopped
2 cloves garlic minced
2 TS olive oil
1 ts ground cumin
1/2 ts chili powder
1 TS salt
1 ts fresh ground black pepper
1 ts dried oregano
vegan chili
Soak all the beans in water overnight. Rinse them, boil in water for about an hour and strain. Heat the olive oil in a large pot over medium heat. Add the onion and spices and stir until onion goldens. Add the garlic, celery, bell peppers and chili peppers. Soak the soya mince in hot water for 10 minutes and strain. When veggies soften add the soya mince. Blend the tomatoes in a food processor and add in the pot. Simmer for few minutes and then add the beans. Bring to a boil, reduce heat to low and simmer for 30-40 minutes. Add a little bit of water if needed. Stir in the tofu (crumbled) and continue cooking for 10 minutes. I suggest you to serve it topped with soy yogurt and chopped cilantro.
