Tofu & Mixed Bean Chilli with Jalapeño Cheddar Cornbread

Tofu & Mixed Bean Chilli with Jalapeño Cheddar Cornbread

www.thedoctorskitchen.com

When we served this to guests in The Doctor’s Kitchen studio the comment we heard again and again was ‘if I had to tell the difference between this and a beef chilli in a blind taste test, I...

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Cooking tools:

  • Chef's knife
  • Cutting board
  • Pot
  • Skillet
  • Wooden spoon
  • Mixing bowl
  • Whisk
  • Measuring cup
  • Measuring spoon
  • Baking pan
  • Oven
  • Stove

Ingredients

  • olive oil
  • red onion finely diced
  • garlic cloves minced
  • green chilli seeds removed and finely chopped
  • red pepper finely diced
  • smoked paprika
  • cumin seeds ground
  • cardamom pods ground
  • cayenne pepper
  • tomato puree
  • tamari
  • firm tofu drained and crumbled, see note
  • passata
  • water
  • puy lentils (cooked) rinsed
  • black beans (can) drained and rinsed
  • dark chocolate (70%)
  • wholemeal flour
  • polenta
  • baking powder
  • bicarbonate of soda
  • sea salt fine
  • buttermilk
  • eggs
  • honey
  • sweetcorn frozen or from a tin
  • spring onion finely sliced
  • jalapeños (jarred) diced
  • cheddar cheese coarsely grated
  • avocado 2cm cubed
  • lime juiced
  • coriander roughly chopped

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