Vegetarian chili


1 Tbsp of Prasad Ayurveda plain organic ghee
1.5 Tbsp Paprika powder
1 Tbsp cumin powder
½ Tbsp coriander powder
½ tsp hing /asafoetida (or garlic)
¼ tsp Chipotle powder
1/2 Tbsp of dried basil
1tsp of oregano
1/2 Tbsp of sugar
1 to 1.5 tsp salt
1 bay leaf
½ Tbsp ground black pepper
½ jar of organic tomato puree
500ml of water
1 carrot grated
1 stick of celery chopped
1 small zucchini (cut into small pieced)
1 brick organic tofu
1 Tbsp organic tamari
1 can of organic red kidney beans (rinced)
1 cup of frozen organic corn
½ cup chopped cilantro

This chili is very tasty and makes for a very hearty meal. It can be eaten with rice, nachos or rolled up into a tortilla with a little sour cream.

• Grate the tofu using a cheese grater, this will give it a texture similar to grated beef
• In a skillet on medium temperature add a teaspoon of ghee, the grated tofu, the tamari and the hing (you can use Prasas Gourmet Garlic Ginger ghee in this part of the recipe, if you prefer). Fry the tofu till it has a brownish texture, mixing it regularly so that it won’t burn or stick to the pan
• In a separate pot on medium temperature heat the rest of the ghee (+/- 2 tsp) add the paprika, chipotle, cumin powder, coriander powder and cook it gently for a minute or two (careful not to burn the spices)
• Add the chopped celery and grated carrots and cook a little longer
• Add the fried tofu, the basil, the oregano, the bay leaf and the ground black pepper
• Add the tomato puree, the water, the sugar, the salt, the kidney beans and the corn and allow to simmer for 10-15 minutes.
• Add the zucchini at the very end for 3-5 minutes making sure it doesn’t overcook.
• Enjoy!



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