Chili with veggies and tofu


  • 300 gr of natural tofu
  • 1 green pepper
  • 1 leek
  • 2 carrots
  • 1 celery stick
  • 100 gr of lentils
  • 300 gr of boiled cannellini beans
  • 200 gr of tomato sauce
  • 1 tablespoon of chili powder
  • 1 lemon
  • Fresh parsley
  • ½ teaspoon of Coriander powder
  • ½ teaspoon cumin powder
  • Extra virgin olive oil
  • salt
  • pepper

Wash the lentils, pour them into a pan, cover with water and cook for about 30 minutes after boiling without salt. Just before you finish cooking, add salt. Drain.

Clean the vegetables, cut into small parts and let them grill in a non-stick pan with two tablespoons of oil to which add the chili, coriander and cumin. Let it cook for few minutes, then add the tofu cut into cubes and the tomato puree. Season with salt, cover and let cook covered for about 30 minutes or until the veggies are soft.

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