Ingredients:
Smoked tofu, 125 g
Onions, 1/2
Black beans (from a jar), 100 g
Corn (from a jar), 75 g
Coconut oil, 1 tbsp.
Tomato paste, 100 g
Maple syrup, 1 tbsp.
Oregano, 1/2 tbsp.
Ground cumin, 1/4 tsp.
Chili powder, 1/4 tsp. OR more
Salt and pepper, to taste
Chopped tomatoes (from a jar), 200 ml
Raw cocoa powder, 1 tsp.
Black or natural rice, 60 g
TIP: Double or triple the ingredients and freeze the dish. You can defrost it anytime for a quick lunch or dinner.
Instructions:
Coarsely crumble the smoked tofu with a fork. Peel the onions and finely dice them.
Rinse the beans and corn in a sieve and drain. Heat the coconut oil in a pan and fry the tofu over medium to high heat for about 2 minutes, stirring occasionally.
Add the onions and fry for another 5 minutes. Stir in the tomato paste, maple syrup, oregano, cumin, chili powder, salt, and pepper, and roast everything for about 3 minutes.
Next, mix in the chopped tomatoes, beans, and corn and let the chili come to a boil again. When serving, stir in the cocoa powder and plate the chili in deep dishes or bowls.
The dish pairs well with natural or black rice.
Chocolate & Chili
Chocolate and chili are a great pairing because they create a unique balance of flavors. The richness and slight bitterness of chocolate complement the heat and spiciness of chili, enhancing both ingredients. Chili adds warmth and a kick that contrasts beautifully with the smooth, sweet, or earthy notes of chocolate.
This combination excites the taste buds by blending sweet, bitter, and spicy elements, creating a complex and satisfying flavor experience. Historically, this pairing dates back to the ancient Mayans and Aztecs, who mixed cacao with chili to create a traditional and invigorating drink.
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