Vegetarian Chili Con Carne Vegetable Chili and Rice

Vegetarian Chili Con Carne Vegetable Chili and Rice

I adapted a recipe by Harumi Kurihara and made a vegetarian version of chili con carne. It's a healthy macrobiotic recipe.

Ingredients: 4 servings

Koya tofu
1 piece
Red kidney beans (dry pack)
1 packet (50 g)
Canned tomatoes
1 (400 g)
1 small (about 80 g)
◇Green pepper
◇Lotus root
about 70 g
Olive oil
1 to 2 tablespoons
★Soup stock cube
2 tablespoons
★Japanese worcestershire-style sauce
1 tablespoon
★Chili powder
2 tablespoons
★Salt and pepper
a small amount of each
Cooked brown rice (white rice)
4 servings


1. Soak the koya tofu in lukewarm water to rehydrate (about 3 minutes).
2. Mince the rehydrated tofu in a food processor. (If you don't have a food processor, mince with a knife).
3. Mince the ◇ vegetables in a food processor. If you use lotus root, add to the food processor at the end to roughly chop it. It's tasty when it has a crunchy texture.
4. Heat the olive oil in a pan and stir-fry the ◇ ingredients. When they are wilted, add the freeze-dried tofu from Step 2, and mix lightly.
5. Add the canned tomatoes, red kidney beans and ★ seasonings and mix. Simmer for about 15 minutes, and it's done.
6. Pour it over warm brown rice and serve. It's also delicious with some cheese to taste.
7. It's also good if you wrap it up with a tortilla. I made the tortillas using a recipe by user "Setsubun Hijiki".

Story Behind this Recipe

I learned about the chili and rice from my roommate when I was studying in the United States, and I started making it quite often even after I came back to Japan. I became a vegetarian recently, so I made a vegetarian version of chili con carne.
I didn't think it would be possible to make it vegetarian, but I did it! Give it a try!