Vegetarian chili with tofu and vegetables

Name: Vegetarian chili with tofu and vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 5
Ingredients: 20 ml olive oil; 1 pcs onion; 150 g potato; 150 g sweet potato; 300 g tomatoes; 1 pcs jalapeño pepper; 2 pcs garlic; 2 tsp chili powder; 1 tsp cumin; 0.5 tsp cayenne pepper; 700 ml vegetable broth; 200 g canned beans; 200 g spinach; 400 g firm tofu; to taste salt; to taste black pepper

A thick dish of beans, tofu, potatoes, sweet potatoes, and tomatoes, stewed with vegetables and spices.

Total: 1 h
Servings: 5
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 370
Protein: 25 g
Fat: 12 g
Carbs: 45 g

Ingredients

for 5 servings

olive oil20 ml
onion1 pcs
potato150 g
sweet potato150 g
tomatoes300 g
jalapeño pepper1 pcs
garlic2 pcs
chili powder2 tsp
cumin1 tsp
cayenne pepper0.5 tsp
vegetable broth700 ml
canned beans200 g
spinach200 g
firm tofu400 g
saltto taste
black pepperto taste

Method

7 steps

Heat the oil in a large heavy-bottomed pot.
Add the chopped onion, potato, sweet potato, and jalapeño, and sauté until soft.
Add the minced garlic, chili powder, cumin, and cayenne pepper, and cook for another minute.
Add the chopped tomatoes, beans, cubed tofu, and pour in the vegetable broth.
Bring to a boil, reduce the heat, and simmer covered for about 20-25 minutes until the vegetables are tender.
Add the chopped spinach, stir, and cook for another 2-3 minutes.
Season with salt and pepper to taste before serving.