Chili con tofu #zerowaste
Ever since I was little, I remember the amazing taste of my grandma’s chickpeas. It was only when I moved away that I understood that they were so much better, comparing to the store-bought ones I was having — because she cooked them herself. Duh!
Point is: cooking your beans from sratch really makes a difference. Having a pressure cooker makes the process much easier and faster. In the end it’s tastier, and it’s way better for the environment. Win-win!
So without further ado, here’s the recipe for my 100% homemade chili:
- Heat 1 tablespoon of extra virgin olive oil (bought in bulk) in a wok.
- Add 1 sliced red onion, along with one glove of garlic, one large carrot, 1 celery stalk and one medium red bell pepper. All roughfly chopped.
- In the meantime add cumin, cinnamon, sweet paprika and hot sauce (honestly I just adjust the spices as I go, so I don’t really want to give you specific measurements for these).
- Let them cook for a bit — between 6 to 8 minutes — until slightly brown.
- Gently pour in 250–300g of crushed tomatoes (homemade recipe here), ~410g of cooked beans (I used a mix of black, kiney and pinto beans), 140–150g of smoked chili tofu (that I bought fresh and package free (!) at the farmers market), a splash of balsamic vinegar and around ½ of water.
- Now, let the magic beggin. I left the mixture cooking for about 30 minutes. :)
This gives 2 big portions :) Enjoy!