Recipes!
"RPPS Book Fair" tofu and bean chili (PB)
Yield: 15 litres (50-60 servings) - make sure your pot is big enough! Hint - you need the one to the left of my 24 cm dutch oven.
Notes:
The conversions between imperial and metric are not exact but keep the ratios close and the math easy :)
Pick up peeled whole garlic if you can find it - such a time-saver.
I suggest using a food processor to mince (individually) the onions, peppers and garlic finely.
Method: Combine first four ingredients over medium-high heat in large pot stirring to prevent burning. Once onions are translucent (10 mins or so) add garlic and stir while it cooks until fragrant. Add all dry spices and cook, stirring for a few minutes, to get the most flavour out of them. Add diced tomatoes, tomato paste and stock then stir and bring to a simmer. Add all beans and tofu and bring to simmer again. Add extra vegetable stock to round out volume to 15 l if necessary. If a little watery, you can thicken without reducing by adding some mashed beans or by adding a Masa Harina slurry (1/2 cup of Masa Harina completely stirred into 1 cup of cold water). Add the corn at end and still frozen if you want to bring the temperature down quickly for storage.
Enjoy!
Yield: 15 litres (50-60 servings) - make sure your pot is big enough! Hint - you need the one to the left of my 24 cm dutch oven.
Notes:
The conversions between imperial and metric are not exact but keep the ratios close and the math easy :)
Pick up peeled whole garlic if you can find it - such a time-saver.
I suggest using a food processor to mince (individually) the onions, peppers and garlic finely.
Method: Combine first four ingredients over medium-high heat in large pot stirring to prevent burning. Once onions are translucent (10 mins or so) add garlic and stir while it cooks until fragrant. Add all dry spices and cook, stirring for a few minutes, to get the most flavour out of them. Add diced tomatoes, tomato paste and stock then stir and bring to a simmer. Add all beans and tofu and bring to simmer again. Add extra vegetable stock to round out volume to 15 l if necessary. If a little watery, you can thicken without reducing by adding some mashed beans or by adding a Masa Harina slurry (1/2 cup of Masa Harina completely stirred into 1 cup of cold water). Add the corn at end and still frozen if you want to bring the temperature down quickly for storage.
Enjoy!
Measure |
Ingredient |
1/2 cup / 125 ml |
your choice of canola, avocado or olive oil (I infuse my olive oil with garlic and use that) |
6 cups / 1.5 l 3 tbs / 45 ml |
minced yellow onion (food pro!) sea salt |
4 cups / 1 l |
assorted sweet bell peppers minced (food pro!) |
1 cup / 500 ml |
minced fresh garlic (food pro!) |
1/2 cup / 115 ml |
each oregano, cumin, coriander, chili powder |
2 tbs / 30 ml 1 tbs / 15 ml |
each smoked and regular paprika ground black pepper or substitute black pepper for 2 tsp of cayenne for spicy chili |
6 cups / 1.5 l |
cooked chick peas (6 regular cans) |
6 cups / 1.5 l |
cooked red kidney beans (6 regular cans) |
6 cups / 1.5 l |
cooked black beans (6 regular cans) |
6 cups / 1.5 l |
extra firm tofu, 1 cm cubes (3 lbs) |
16 cups / 4 l |
undrained diced tomatoes (8 cans) |
2 cups / 500 ml |
tomato paste |
4 cups / 2 l |
vegetable stock |
4 cups / 1 l |
kernel (frozen) corn |