Vegan Tofu Chili

On a pleasant post-summer evening, craving for a hearty but low-carb meal, stumbling over internet to get ideas to do something with Tofu, we tried our hand at this full of flavour dish.

Now, a Chili is typically made with beef in cold countries like Canada but we improvised to make it according to our own needs. 
Ingredients - Serves 2 (for a complete dinner)

200 gms Tofu- cut in cubes
1/2 Red Bell pepper Chopped
1/2 Yellow Bell pepper- Chopped
2 Medium Red Onion - Chopped
6 Medium Plum Tomatoes - Chopped
1 carrot - chopped
1/2 cup Red Kidney Beans - Boiled
1'2 cup Chic peas - Boiled
4 cloves of Garlic finely chopped
1 tsp Roasted Cumin Powder
1 tsp Jalapeno Hot Sauce
1 tsp Hienz Hot Sauce
1 tsp Smoked Parika / Tobasco
1/4 tsp Brown Sugar
Black pepper
1 cube of Veg Stock
Olive Oil

1. In a Pan, heat Olive Oil. Roast Garlic and Oregano

2. Add onions to it

3, Add Bell Peppers, carrots
4. Add tomatoes, kidney beans, chick peas

5. Add 1 Glass water along with Veg Stock
6. Add Cumin, brown sugar and all the spices including Hot Sauce, Paprika, etc. Add Salt and Pepper

7. Let it cook on slow-heat for 1 hour.

Serve piping hot!



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About the Authors

This blog is from the kitchen of Neha Gupta and Mridul Karkara. We go about our days pretending to be HR Managers and Business Consultants respectively, though in reality, just thinking about our next big meal! This food blog is a representation of our experiments in the kitchen and for the simple joy of cooking and sharing!

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