Good morning campers! I hope you’re having a lovely Sunday morning.
It’s a clear, crisp, late winter morning here, with daffodils dancing in the breeze outside my window, so why am I sitting at a computer posting recipes for you all… good question!
The reason is because today’s recipe is an utterly delicious vegetarian chilli with a smokey twist, giving it an extra dimension of flavour, and I’ve just got to share it with you. This hot, warming dish has proven to be a repeat hit at home on these cold nights, by doubling up the recipe to make a big pot-full it’s kept us stocked in flavour-filled, easy midweek dinners on a few occasions.
And it’s no co-incidence that the last blog post was a beginners guide to home smoking, showing you how it’s easy to start smoking food at home, starting with vegetables or tofu. And here’s the perfect recipe to try out that home-smoked tofu with!
Super smokey veggie chilli
By Gavin Wren
Serves 4 as a main with rice
Uses 1 pot
PDF recipe card to download or print
Ingredients
2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1 large carrot, chopped
2 jalapeños, deseeded and sliced
1 red pepper, chopped
200g Smoked tofu, chopped into 1cm chunks – either shop bought or make at home with my beginner’s guide to home smoking.
1.5 tablespoons chilli powder
2 x 400g tins chopped tomatoes
1 tablespoon ground cumin
1 tablespoon oregano
2 tablespoons tomato puree
1 tablespoon smoked paprika
1 teaspoon turmeric
400g tin kidney beans, drained and rinsed
200g plain yoghurt
Small bunch of coriander, chopped
Plain rice to serve, coked to pack instructions.
Directions
Add the pepper, tofu and half of the chilli powder and fry for another couple of minutes.
Add the rest of the ingredients, bring to a simmer and cook for 30 minutes.
Serve on a bed of plain rice, spoon over some yoghurt and sprinkle chopped coriander on top.
Freezer favourite
Dishes like this are perfect for freezing into portion sized packs, as is cooked rice, ready to whip out at a moment’s notice for a quick dinner!And so, with that I’ll leave you to your Sunday and the dancing daffodils!
