• 750g firm tofu
• 2 medium onions, diced
• 4 medium carrots, diced
• 1 medium red bell pepper, seeded and diced
• 4 cloves garlic, minced
• 3 tbsp chili powder (ideally chipotle)
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tbsp cocoa powder
• 1 can corn
• 2 cans diced tomatoes
• 1 can black beans
• 3 cans various beans
• 2/3 cup quinoa
• 1 1/2 cups water
• 1 tsp salt or more to taste

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

Saute onions until browned. Mix in garlic, saute a bit more, mix in spices and let them bloom. Add tomatoes, corn, beans and quinoa, along with the water (add the tofu later, once it's done). Cook for at least 45 minutes on a very low flame, ideally much longer, while stirring occasionally to prevent burning as the chilli thickens.

If cooking for more than 45 minutes, only add the quinoa about 45 mins before the end so it doesn't become mushy. Add water while cooking as needed for the quinoa to cook properly while still keeping the chilli thick.

Add salt as needed, mix and serve.