Vegan Chili



yield: 4 people

12oz extra firm tofú

2cans (15oz) red kidney beans

sea salt to taste

1/2 onion chopped

1/4tsp oregano powder

1/2tsp paprika

2carrots chopped in small squares

1tsp garlic

1/2 cup mushrooms chopped

2leaves of kale chopped

half of a red pepper chopped


1- In a cassserole at medium temperature add the chopped onions  and red pepper with the garlic until they softened.

2-Meanwhile, cut the tofú until it looks ground beef and add it to the casserole.

3-Finally add the beans with the spices and give it a stir.

4-Let it boil and once it had boil add the chopped kale and carrots.

5-Serve it in a bowl and eat as soup or for an entry with bread or salt cookies.

Feel free to change or add more veggies such as celery or spinachs, maybe more pepper, as your wish!

Nutritional facts for 1cup of vegan chili: 3g fat       35g carbohydrate     18g protein

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