Give the onion and red bell pepper the full 7 to 8 minutes in the pot, until their edges take on some colour. The brief 30-second toast for the garlic, chili powder, cumin and smoked paprika wakes up the spices before tomatoes and water flatten the heat. Small sweet potato cubes are important here: they soften during the gentle simmer while keeping the sauce thick.
Main DishesSweet Potato, Silken Tofu and Quorn Chili Sin Carne
A thick, smoky chili with tender sweet potato, firm Quorn mince and black beans in a spiced tomato sauce. Silken tofu is blended in at the end for a smooth, creamy finish that keeps the chili rich and spoonable.
Ingredients
Preparation Steps
Prepare the vegetables
Peel and cut the sweet potatoes into small cubes. Dice the onion and red bell pepper, finely chop the garlic, and drain and rinse the cooked black beans.
Build the base
Heat the olive oil in a large heavy pot over medium heat. Cook the onion and red bell pepper for 7 to 8 minutes, until softened and lightly browned at the edges; add the garlic, chili powder, ground cumin and David's Smoked Paprika, then stir for 30 seconds.
Simmer the chili
Add the minced quorn, sweet potatoes, chopped tomatoes, cooked black beans, water and salt. Bring to a gentle simmer, partially cover, and cook over low heat for 22 to 25 minutes, stirring occasionally, until the sweet potatoes are tender and the sauce has thickened.
Blend in the tofu
Transfer a ladleful of the hot tomato sauce to a blender with the silken tofu and blend until completely smooth. Stir it back into the pot, warm gently for 2 minutes without boiling, then squeeze in the lime and leave the chili to stand off the heat for 5 minutes before serving.
Recipe insights
Brown the onion, pepper and spices first
Blend the silken tofu with hot sauce
Silken tofu goes in only after the sweet potatoes are tender. Blend it with one ladleful of hot tomato sauce until completely smooth, then stir it into the pot and warm it gently for 2 minutes. Do not let the chili boil hard at this stage; the aim is a creamy, spoonable finish around the Quorn mince and black beans.
Use the five-minute rest
Squeeze in the lime, take the pot off the heat and leave it for 5 minutes before serving. That short pause is included in the one-hour total. The finished chili is substantial enough to serve on its own, with tender sweet potato, black beans and a mince-like bite from the Quorn.
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