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Vegan chili with avocado yoghurt topping: Not only super delicious, but also rich in vitamins!
Delicious and quick to prepare: vegan chili with avocado yoghurt topping
Our vegan chili provides you with many important vitamins and nutrients. In addition, it is extremely tasty, low in calories, vegan and quick to prepare – what more could you ask for? Try it, vegans and non-vegans alike will love it!
30 minutes
light
Vegan
Soups & Stews
ingredients
for 2 servings
- 170 g Kidneybohnen (Dose)
- 130 g Maiskörner (Dose)
- 200 g Tofu
- 2 onions
- 50ml olive oil
- 200 grams of tomato paste
- 3 THE Agavendicksaft
- 330 ml tomato passata
- 1 tbsp dried oregano
- 1⁄2 tsp cumin
- 1⁄2 TL Chilipulver
- black pepper from the mill (e.g. from Ranserns)
- 1 Avocado
- 250 g soy yoghurt
- Zest and juice of 1⁄2 organic lemon
- sea-salt
- black pepper from the mill
preparation
- Rinse kidney beans and corn and let drain briefly. Crumble tofu with a fork. Peel and coarsely chop the onions.
- Heat the olive oil in a pan. Fry the tofu in it for about 5 minutes. Add onions and continue frying for 5 minutes. Add tomato paste and agave syrup, let caramelize briefly. Add the crushed tomatoes, kidney beans, corn, oregano, cumin, chili powder, and pepper, and cook for a further 2 minutes and season with salt.
- For the avocado yoghurt, halve the avocado, remove the stone and remove the flesh from the skin. Puree avocado with soy yoghurt. Add lemon zest and juice, salt and pepper.
- Wash spring onions and cut into rings. Fill the chili into bowls and top each with 2 tbsp avocado yoghurt. Serve garnished with tortilla chips and spring onions. Serve with rice or a crispy baguette.
