SafePlates

Ingredients

• 300g tofu, crumbled
• 2 EL olive oil
• 1 large onion, diced
• 2 cloves garlic, finely chopped
• 1 EL cumin
• 1 EL ground coriander
• 1/2 TL chili powder (or to taste)
• 400g pumpkin, diced
• 400g carrots, diced
• 1 can black beans, rinsed and drained
• 1 Liter vegetable broth
• Salt and pepper to taste
• Fresh coriander for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic and sauté until soft and translucent.
2. Add the crumbled tofu and fry for a few minutes until lightly browned.
3. Add the cumin, ground coriander, and chili powder. Stir to distribute the spices evenly and release their aromas.
4. Add the diced pumpkin and carrots and stir until they are well coated with the spices.
5. Add the black beans and vegetable broth to the pot. Bring to a boil, then reduce the heat and let the chili simmer for about 20–25 minutes, or until the vegetables are tender.
6. Season the chili with salt and pepper and let it rest for a few minutes before serving.
7. Serve the chili hot, garnished with fresh coriander.

Tip

This vegetarian chili is an excellent alternative for anyone who wants or needs to avoid tomatoes, bell peppers, and corn. It is rich in flavor and very filling, perfect for cool days.