Black eyed bean and tofu chilli

Black eyed bean and tofu chilli

Serve with rice, buckwheat or tortilla chips

Serves 3 people.  I made this recipe up as I went along, so tweaking it as you see fit would be a good idea!  Serve with rice, buckwheat, tortilla chips or tacos.


  • half a can black eye peas
  • half a packet regular tofu, chopped into roughly 3cm cubes
  • small cup of red lentils
  • 1 can chopped tomatoes
  • 1 tbsp tomato purée
  • half a courgette, cut into short sticks
  • 1 green pepper, diced
  • 1 (or more) fresh tomato, diced
  • ⅓ can sweetcorn
  • 1 medium onion, diced
  • 3 cloves garlic, crushed
  • 1 tsp toasted crushed mustard seeds
  • 1 tsp toasted crushed cumin seeds
  • 1 tsp chilli powder
  • 1 tsp bouillon powder
  • 1 tblp sunflower oil
  • hot water
  • squirt of lime juice


  1. Wash then begin to boil the lentils for 15 minutes, while softening the onion with the oil and garlic and the three spices.
  2. Add the tomato purée to the onion pan, then the sweetcorn, courgette, green pepper and tomatoes (fresh and canned), bring to the boil then simmer.
  3. Add the lime juice, beans and now cooked lentils with the bouillon powder, plus a little hot water as desired.
  4. Add the tofu and cook for about five minutes, then serve.

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