Quinoa and Bean Chilli

• 500g dry beans, presoaked
• 750g firm tofu (2/3 smoked, 1/3 plain)
• 3 medium onions, diced
• 4 cloves garlic, minced
• 4 medium carrots, diced
• 1 medium red bell pepper, seeded and diced

• 1 1/2 tbsp chipotle chilli powder
• 1 1/2 tbsp kashmiri chilli powder
• 3 tsp ground cumin
• 3 tsp smoked paprika
• 1 tbsp cocoa powder

• 1 can corn
• 2 cans diced tomatoes
• 2/3 cup quinoa
• 2 tsp salt or more to taste
• 2 tsp vinegar (rice or white wine)

Crumble tofu into small pieces, mix with neutral oil, 1 tsp salt and freshly ground pepper, bake on 200 C for 30 minutes, flipping halfway, until the tofu is crispy on the outside but still chewy inside.

In a pressure cooker, saute onions until browned. Mix in garlic, saute a bit more, mix in spices and let them bloom. Add beans, carrot and pepper and add water (to cover and a bit more). Bring up to pressure and cook for 35 minutes.

In the meantime, cook the quinoa. Once beans are done, add tomatoes, corn, salt, and vinegar. Cook through for 15 minutes. Mix in quinoa and tofu crumbles. Adjust seasoning and let rest for at least 20 minutes before serving.