Chili Con Tofu with Cocoa, Coffee and Beer

Chili con carne is a classic in the kitchen of families, students or for your party. A chili is basically quickly prepared, even if it tastes better the longer it cooks. Vegetarian options with tofu or soya granules are getting more and more popular. My special version demands a couple of ingredients that you don’t find in a basic chili but it shines with a unique aroma without being frightfully expensive. It is just the job to impress a couple of friends. Btw. my chili con tofu has not been identified as being vegetarian or vegan at a party once. So even the carnivores love this recipe!

Ingredients for 3 servings (1,25 euros each):

300 g organic tofu
1 onion
1 garlic clove
1 can whole peeled tomatoes
1 can kidney beans
1 tsp sugar
1 tsp (dried) oregano
1 tbsp (smoked) paprika powder
1 tsp coriander powder
approx. 100 g corn
1 tsp unsweetened cocoa powder
100 ml dark beer
1 espresso (or 50 ml strong coffee)
1-2 chillies
2 tbsp tomato purée
1 bay leaf
neutral vegetable oil (e.g. sun flower oil)
sea salt & freshly ground black pepper
to serve (optional): e.g. soy yogurt, fresh coriander, tortilla chips, baguette

Preparation
Press the tofu between your hands to remove excess moisture and crumble into a bowl. Season with sugar, oregano, paprika powder and coriander powder. Finely chop the chillies, the garlic clove and the onion.

Fry the tofu at high heat in a good amount of oil in a pot (or use a non-sticky pan) until golden. Reduce the heat and the garlic-onion-chili mixture. Stir in the tomato purée and roast it a little bit. Mix in the beer with the canned tomatoes, kidney beans, coffee, cocoa powder and the bay leaf. Let it cook for about 30 minutes over medium heat and stir from time to time. Take out the bay leaf, add the corn and let it cook for another 5 minutes. Season with salt and pepper. Serve for example with a splash of soy yogurt, tortilla chips and fresh coriander. Fresh baguette also goes very well with chili.