Chunky & Filling, 3 Bean Chili Soup With Tofu
A warming and filling soup crammed full of aromatic spices to warm you up on a cold day.
Equipment
- Very large, non-stick saucepan
- Chopping board
- Chopping knife
Ingredients
- 6 cups vegetable stock
- 1 400g block hard-pressed tofu If you can find smoked tofu, all the better for this dish.
- 2 cans chopped tomatoes
- 1 cans can cannellini beans
- 1 cans red kidney beans
- 1 can black beans
- 1 medium red onion Chunkily chopped
- 1 medium white onion Chunkily chopped
- 1 red bell pepper Chopped into bite-size squares
- 1 yellow bell pepper Chopped into bite-size squares
- 1 orange bell pepper Chopped into bite-size squares
- 1 green jalapeno Sliced thinly
- 2 Tbsp tomato paste
- 2 Tbsp paprika
- 2 tsp cumin
- 1 heaped tsp cacao powder
- 1 tsp chili powder Or to taste
- 1 heaped tsp dried thyme
- ½ tsp smoked paprika
- Cracked black pepper
- A couple of handfuls fresh coriander, chopped and washed.
Instructions
- Peel and chop your onions into small cubes and dry fry in a non-stick frying pan on high heat for around 5 minutes to soften and get some colour. Caramelise using splashes of hot water if you need to, but allow the onions to go a golden colour.
- Add your crushed garlic, jalepeno, and chopped peppers around half way through this frying process.
- Add all your herbs and spices. Dry fry for a further minute stirring continuously to release the flavours of the spices.
- Next add all other ingredients (including stock). Cover and simmer on a low heat (allowing it to bubble only very gently) for around 20 minutes more, or until veggies are tender. Stir a couple of times during the cooking to prevent sticking. Don't over stir or stir vigorously as you don't want to smash your tofu up which is delicate.
- Serve alone as a complete meal, with extra tortilla chips, or with some crusty bread and butter (our preferred method).