Spicy Tofu Chili with Mango

Jalapeños range in heat. Before adding one to a recipe, I taste a small bit; if it’s really hot, I add less. Fennel has a licorice flavour and adds a nice crunch to the chili. Always rinse canned beans before adding them to a recipe to remove any excess sodium. You can replace the extra-firm tofu with tempeh; this will add more texture and a nutty, mushroomy flavor.

Best Health magazine, October 2014; Image by Jodi Pudge

 

Spicy Tofu Chili with Mango
Spicy Tofu Chili with Mango
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. To a large heavy-bottom pot, add olive oil, red pepper, fennel, red onion, carrot, celery, jalapeño and oregano; simmer on medium-low heat for five minutes.
  2. Add cherry tomatoes, beans, corn, tofu, water, chili powder and cumin; simmer, covered, for another 10 minutes, stirring occasionally.
  3. Add lime, cilantro, and seasoning to taste. Divide among four bowls and garnish with mango.
Recipe Notes

377 cal­ories, 19 g protein, 10 g fat (2 g saturated fat), 59 g carbohydrates, 15 g fibre, 10 g sugars, 0 mg cholesterol, 261 mg sodium