SIMMER DOWN with this incredible hearty Chili Recipe

By Yeung Man Cooking · 90 min

Ingredients

Instructions

1. Toast the dried peppers in a dry nonstick pan over medium heat for a few minutes, turning them now and then. Set aside.
2. Pat the extra firm tofu dry and mash it into a crumble with a fork.
3. Return the pan to medium heat. Add 1 tablespoon avocado oil and the crumbled tofu, and sauté for 4 to 5 minutes.
4. Add both soy sauces and sauté for another 3 to 4 minutes. Set aside.
5. When the peppers are cool, remove stems and seeds. Blend them with the dried shiitake in a spice grinder or high-powered blender on high until powdered. Store the chili powder in a jar for up to 5 to 6 months.
6. Finely chop the red onions and garlic. Rinse and drain the brown lentils and set aside.
7. Heat a stock pot over medium heat. Add the chili oil and red onions, and sauté for 4 to 5 minutes.
8. Add the garlic and sauté for 1 to 2 minutes. Add the cumin, sweet paprika, cinnamon, oregano, salt and a generous tablespoon of the homemade chili powder, and sauté for 1 to 2 minutes.
9. Make a well in the middle of the pot and add the tomato paste. Sauté it for about 1 minute, then add the red wine and cook for 3 to 4 minutes.
10. Add the lentils and crumbled tofu and stir well. Then add the vegetable stock and tomato purée.
11. Add the cacao paste and maple syrup, stir well and bring to a boil. Then reduce to medium low, cover and cook for 45 minutes to 1 hour.
12. Serve with fresh lime, avocado slices, chopped cilantro and tortilla chips.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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