2 bigger carrots
300 g white tofu
1 tin (250 g) white beans
1 small tin (140 g) sweet corn
3 cloves garlic
1 large galss (approx. 700 ml) tomato puree (passata)
2 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground cumin
2 tsp chinese five spice seasoning
approx. 1 tbsp sugar
40g parmesan cheese
Peel and cut the onion and carrots into small pieces. Roast using little oil.
Add grated or crumbled tofu to the vegetables and roast for at least 5 minutes.
Now, add rinsed white beans, sweet corn and chopped garlic. Roast until the garlic releases its aroma.
Season the mixture with all the seasonings (or fresh herbs) and add tomato puree. If the sauce gets too thick, add a little water.
Cover with a lid and stew on low heat for 20-30 minutes.
After taking it off the heat, mix in grated parmesan.
Chili con carne can be prepared differently every time, you just need to change some of the ingredients. You can replace white beans with red ones, or chickpeas. Sometimes I also add sliced tomatoes. If I don't cook this for children, I sometimes add chopped chili pepper.
Don't forget to add the sugar. It will balance the acidity, or rather sweetness of tomatoes.
If you don't have chinese five spice seasoning, add a little ground ginger, ground clove, or cinnamon and star anise. Great would also be ground smoked red pepper or some fresh herbs.
Our favourite side is pasta. You can also use rice, or in a tortilla with some vegetables. If i have any sauce left, I either put it into freezer or I use it when preparing baked vegetables or lasagna.
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