Sweet Potato Chili

Ingredients

• 350g firm tofu, cubed
• 4 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp liquid smoke
• ½ tsp black pepper
• 311g (1 medium) sweet potato, cubed
• 281g (1 large) onion, diced
• 4 large cloves garlic, minced
• 1 14oz can chickpeas, drained (337g)
• 1 14oz can kidney beans, drained (300g)
• 796ml canned whole tomatoes with juice
• 1 cup vegetable broth
• Juice of 1 lime
• 1 tbsp cumin
• 2 tsp smoked paprika
• 1½ tsp gochugaru
• 1 tsp chipotle powder
• 1 tsp oregano
• ¼ tsp cocoa powder
• ¼ tsp cinnamon
• Chili crisp for serving

Instructions

1. 1

   Cut the tofu into 8 blocks and boil for 8 minutes, shock with cold water and crumble.

2. 2

   Mix together tofu marinade ingredients and combine with tofu, refrigerate at least 30 minutes.

3. 3

   Heat oil in a large pot on medium, add onions with salt and sauté for 2 minutes.

4. 4

   Add garlic, tomato paste, chili crisp, spice mix and stir until fragrant, 2 minutes.

5. 5

   Add tofu and cook 10 minutes, stirring frequently.

6. 6

   Fold in tomatoes, use a large spoon to roughly break them apart, simmer covered 10 minutes.

7. 7

   Add remaining vegetables and stock, stir to combine, simmer covered for 20 minutes, stirring occasionally.

8. 8

   Stir in lime juice and serve with chili crisp for drizzling.