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Lentil and Tofu Chili

Lentil and Tofu Chili

with Corn and Feta
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
620 kcal
Protein
: 
34g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Soy
  • Mustard
  • Sulphites
  • Milk
  • Wheat
  • May contain traces of allergens
  • Fish
  • Soy
  • Egg
  • Milk
  • Peanuts
  • Sesame
  • Crustaceans
  • Tree nuts
  • Sulphites
  • Mustard
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 unit(s)

Tofu

(Contains: Soy May be present: Wheat)

½ cup

Red Lentils

(May be present: Fish, Soy, Egg, Milk, Peanuts, Sesame, Wheat, Crustaceans, Tree nuts, Sulphites, Mustard)

113 g

Corn Kernels

1 unit(s)

Carrot

2 unit(s)

Green Onion

1 tbsp

Tex-Mex Paste

(Contains: Mustard May be present: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)

7.5 g

Vegetable Stock Powder

(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

6 g

Southwest Spice Blend

(May be present: Milk, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

½ cup

Marinara Sauce

(May be present: Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Gluten, Sesame, Milk, Wheat, Mustard)

4 tbsp

Tomato Sauce Base

(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Calories620 kcal
Fat26 g
Saturated Fat5 g
Carbohydrate65 g
Sugar15 g
Dietary Fiber12 g
Protein34 g
Cholesterol10 mg
Sodium1800 mg
Trans Fat0.1 g
Potassium1550 mg
Calcium700 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Prep
1
  • Before starting, wash and dry all produce.
  • Peel, then halve carrot lengthwise. Cut into 1/8-inch half moons.
  • Thinly slice green onions. 
  • Using a strainer, rinse lentils until water runs clear.
Start chili
2
  • Heat a large pot over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, carrots, corn and half the green onions. Season with salt and pepper. Cook for 3-4 min, stirring often until tender-crisp.
Cook lentils
3
  • Add lentils, Tex-Mex Paste and half the Southwest Spice Blend. Season with salt and pepper. Cook for 1-2 min, stirring often until fragrant.
  • Add marinara sauce, tomato sauce base, stock powder and 2 cups (4 cups) water. Bring to a boil over high.
  • Once boiling, reduce heat to medium-low. Cover and cook for 10-12 min, stirring often, until lentils soften. Season with salt and pepper. 
Prep and fry tofu
4
  • Meanwhile, pat tofu dry with paper towels. Using your hands, crumble tofu into pea-sized pieces. Season with salt and pepper.
  • Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-8 min, stirring often, until crispy and golden. Stir in remaining Southwest Spice Blend. Remove from heat. Season with salt and pepper.
Finish and serve
5
  • Stir half the crispy tofu into chili. (TIP: For a lighter chili consistency, add water, 1/4 cup at a time.)
  • Divide chili between bowls. 
  • Top with remaining tofu, feta and remaining green onions.
Meal right image

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