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Vegan Chili

easy Serves: 4

Join the #MeatFreeMonday trend with this Vegan Chilli Recipe. It is both delicious and nutritious and is high in Vitamin B1. 

Ingredients

For the chilli:

1 tablespoon olive oil

1 medium onion, diced

4 cloves garlic, minced

1 can of diced tomatoes

2 large green chillies (optional)

½  can black beans, drained and rinsed

½  can kidney beans, drained and rinsed

½  cup water (plus more if needed)

2 tablespoons chilli powder

1 tablespoon cumin

1 tablespoon brown sugar

1 teaspoon salt

1 teaspoon paprika

1/4 – 1/2 teaspoon cayenne pepper

Tofu:

1 x 200g block extra-firm tofu

Soya:

1 x 200g packet of soya mince

Instructions

  1. For the Chilli: Add the olive oil to a large pot and heat over medium-high heat. Add in the onion and garlic and sauté until the onion is translucent and just begins to brown. Add in the tomatoes, beans, water, 1 chilli and all of the spices. Bring to a boil and reduce to simmer and continue to simmer for 30 minutes. If the chilli gets too thick, just splash in more water to reach desired consistency.
  2. For the Tofu: Cut the tofu into cubes and toast in dry pan until golden brown.
  3. For the Soya mince: Soak mince in water for a few minutes. Strain it and then add it to a pan with 1 teaspoon of olive oil. Fry until golden.
  4. When the chilli and tofu/soya are both prepared, stir in the tofu crumbles or soya mince and continue to cook them for another 5 minutes. This will allow the tofu/soya to absorb the sauce.
  5. Serve hot with a dollop of vegan sour cream and a sprinkle of chives and chopped chillies if desired.
  6. Serve hot.

Top Tip: This recipe is rich in vitamin B1, but to ensure your body absorbs as much of this vital nutrient as possible, don’t forget to take your daily dose of Bio-Strath! It has been clinically proven to increase the absorption of Vit. B1 by at least 10 times.