EIWITRIJK RECEPT · FASE 2 · DINER

Black bean tofu chilli

Savoury vegan Phase 2 chilli with black beans and tofu, protein-rich with pulses in moderation.

30 min totaal 2 porties 405 kcal p.p. 27 g protein

This black bean tofu chilli is a smoky, savoury dish bursting with flavour. Black beans and crumbled tofu make the chilli nice and hearty, whilst smoked paprika and cumin deliver a warm, deep spiciness that reminds you of a classic chilli.

In Phase 2, pulses are allowed in moderation, and this chilli makes good use of that. The black beans and tofu together provide nearly thirty grams of plant-based protein per serving, plus plenty of fibre, which ensures lasting fullness and steady energy. The carbohydrates stay neatly within the phase boundaries, making this vegan chilli an excellent fit for a protein-rich diet.

Lovely with a dollop of unsweetened soy yoghurt and some fresh coriander on top. A few lime wedges on the side make the flavours extra fresh.

Zo maak je het

  1. Fry the onion in olive oil until soft.
  2. Add the tofu and fry for a couple of minutes.
  3. Stir through cumin, paprika powder and paprika.
  4. Add the chopped tomatoes and black beans.
  5. Simmer for 15 minutes until a thick chilli forms and season to taste.

Bewaren

Store the chilli in the fridge once cooled, for up to 3 days, or freeze for up to 2 months. The flavour often becomes even fuller after a day.

Variatietips

Try adding some cubed courgette or sweetcorn for extra texture. A pinch of cocoa or cinnamon rounds out the chilli flavour beautifully.

Get things done faster with ready-made solutions

No time to cook? Take a look at the protein-rich foods that are suitable for this phase.

View products