Chili sin Carne with Rice

Finely chop the onion and garlic. Mash the tofu with a fork until crumbly.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Garlic clove (~ 0.1 oz)
• 7.1 oz Tofu

Heat the olive oil in a pan over medium heat.

• 1 tsp Olive oil

Fry the crumbled tofu, onions and garlic until golden brown. Season with salt and pepper.

• Salt
• Black pepper

Stir in the kidney beans, chopped tomatoes, and water.

• 2⁄3 cup Kidney beans, canned
• 12.3 oz Tomatoes, diced, canned
• 1 cup Water

Add the corn and spices bring to a boil, turn down the heat and let simmer for approx. 30 minutes. Stir occasionally.

• ½ cup Sweet corn, canned
• 1 tsp Crushed pepper
• ½ tsp Cinnamon, ground
• ½ tsp Cumin, ground
• 1 tsp Cocoa powder
• ½ tsp Sweet paprika, ground

Cook the rice according to the package instructions.

• 1⁄3 cup Rice

Serve the chili with rice and top with the cream cheese. Season with salt and pepper.

• 2 Tbsp Vegan cream cheese
• Salt
• Black pepper

Enjoy your meal!