Le Pain Quotidien Chilli Sin Carne
No one will miss the meat in this dish, and the accompaniments make it easy to adjust to everyone’s taste and preferences.
Visit Le Pain Quotidien at Kildare Village.
Ingredients/ serves 4:
- 2 tbsp extra virgin olive oil
- 1 carrot, peeled a thinly slice
- 2 celery sticks, thinly sliced
- 2 garlic cloves, chopped
- 1 sprig of thyme
- 1 bay leaf
- 1 tsp smoked paprika
- 1 tbsp cumin
- 1 tsp sea salt
- 7oz (200g) firm tofu diced
- 1 tbsp brown or barley miso
- 1 ¾ cups (14oz/400g) canned pealed plum tomatoes
- 1 cup (7oz/200g) drained, canned red kidney beans
- ½ cup (3 ½oz/100g) drained, canned chickpeas
- 2/3 cup(3 ½oz/100g) drained, canned corn kernels (sweet corn)
For the accompaniments:
- 1 celery stick
- ½ red onion chopped
- ½ cup (3 ½oz /100g) soya crème fresh
- ½ jalapeno pepper, sliced
- 2 tbsp chopped coriander
- 1 ripe avocado, peeled and diced
- 1 lime, cut into small pieces
- Heat the olive oil in a saucepan, add the carrot, celery, garlic, herbs, spices and salt and sweat over medium heat for 5 minutes or until the vegetables are softened.
- Add the tofu and miso.
- Break up the plum tomatoes, then add them to the pan.
- Reduce the heat to low, cover and simmer for 10 minutes, stirring occasionally.
- Mix all the canned beans, chickpeas and corn in a bowl, then add them to the pan.
- Simmer for another 5 minutes or until the sauce it thick and slightly reduced.
- Meanwhile, make the accompaniments by preparing 3 bowls of the following mixtures: red onion and celery ;soya crème fresh jalapeno and coriander; avocado and lime.
- Divide the chili sin carne between 4 bowls and serve the accompaniments alongside.