Protein Boost | Quick Tofu & Chickpea Chili Verde
with Late-Harvest Corn
Cooking time
15 minutes
Servings
2/4
Calories
940 /serving
We’re gonna spill the beans, and use chickpeas in this chili for a change! The result is hearty and nibbly in 15 minutes, with fresh corn kernels from the harvest, avocado purée for creaminess and spicy green salsa verde for spunk.
We will send you:
- 1 Block of tofu (non-GMO)
- 15ml Minced garlic
- 14g Cilantro
- 2 Ears of corn
- 50g Diced onions
- 120ml Salsa verde
- 57g Avocado purée
- 60ml Vegetable demi-glace
- 398ml Chickpeas (canned)
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Soy
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
34 g
Saturated Fat
4 g
Sodium
1850 mg
Total Carb
111 g
Sugars
22 g
Protein
55 g
Fibre
28 g
Preparation
Mise en place
- Cut the corn kernels off the cobs.
- Drain and rinse the chickpeas; mash ½.
Start the chili
- In a medium pot, heat a drizzle of oil on medium.
- Add the corn, onions, garlic and spices. Sauté, 2 to 3 min., until beginning to soften.
Finish the chili
- To the pot, add the chickpeas, demi-glace, salsa verde and 2 cups water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 6 to 8 min., until the vegetables are tender and the chili has thickened; season with S&P.
Finish & serve
- Pick the cilantro leaves off the stems.
- Divide the chili between your bowls.
- Dollop with the avocado purée.
- Garnish with the cilantro. Bon appétit!
