Vegan | Vegetarian

150 g kidney beans (cooked)

1 carrot

100 g tofu (natural)

1 red onion

1 tbsp olive oil

3 tbsp tomato paste

200 ml tomatoes (strained)

1 tsp chili powder

1 tsp cumin (ground)

a little salt

a little pepper

1. Rinse and drain the kidney beans.

2. Dice the carrot.

3. Divide the tofu into crumbs with a fork.

4. Fry the tofu in a pan with oil for 5 minutes.

5. Add the carrots and onions and fry for another 2 minutes.

6. Add tomato paste and continue frying.

7. Add kidney beans, strained tomatoes and spices and simmer for 10 minutes.

Energy 451 kcal | Protein 31 g | Carbohydrates 35 g | Fibre 14 g | Fat 17 g