The vegan chili in jar cooking is a vegan main dish, made with tofu, beans, and peppers. Essentially, it’s the original Mexican chili recipe without meat. Like the jar-cooked tofu, this recipe also cooks in a few minutes and can be stored for 15 days, thanks to the jar cooking technique. I am very happy to enrich the jar-cooked vegan recipes section with this delicious recipe, and after offering you the almond tempeh in jar cooking, here is another vegan recipe. I believe that, beyond the ethical choice, eating plant-based is eco-sustainable and good for our health. Thanks to the Middle East, we now have access to protein-rich and plant-based foods that allow us to introduce noble proteins, like tempeh and tofu. This is a great step forward and I want to take advantage of it by offering you this delicious vegan chili in jar cooking.
You might also be interested in:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 1
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Vegan Chili in Jar Cooking
- 3.5 oz tofu
- 3.5 oz red beans (pre-cooked)
- 2.5 oz bell pepper
- Half red onion
- 1 tsp tomato paste
- 2 tbsps tomato pulp
- 2 pinches spices (Mexican chili spices: cumin, smoked paprika, oregano, garlic)
- 1 tsp extra virgin olive oil
What You Need for Jar Cooking
You can purchase microwave-safe jars with 4 clamps on the Decorazioni dolci website, using the discount code WECK10.
- 1 Microwave
- 1 Jar 500 ml with thin seal
- 1 Microwave tray
- Absorbent paper
How to Make Vegan Chili in Jar Cooking
Peel and slice the onion, dice the bell pepper and spread the vegetables on the tray. Drizzle with oil and salt, mix, and sauté in the microwave at 800 watts for 3 minutes.
In the meantime, pat the tofu dry with absorbent paper, pressing it between your hands and then cut it into cubes.
Place the beans in the jar, add the sautéed onion and bell pepper, mix in the tomato paste and pulp, the spices, and stir. Now, add the tofu cubes, after having placed them back in the tray where you sautéed the onion. This way they will collect the leftover seasoning. Stir again.
Clean the rim of the jar, close, and clamp.
Place the jar in the microwave and cook at your tested power, I use 600 watts, for 6 minutes.
At the end of the cooking time, let the jar rest closed for at least 20 minutes. This will finish the cooking and create a vacuum seal in the jar, which will allow you to store the vegan chili in jar cooking for 15 days in the refrigerator, as if just made.
Extra Tips for Cooking Mexican Chili in Jar Cooking
You can replace tofu with tempeh. Red beans with black beans, and if you don’t like bell peppers, you can use… nothing, bell peppers can’t be replaced, they give the chili its distinctive taste!
FAQ (Questions and Answers)
How do you open vacuum-sealed jars?
Unclamp the jars, place them in the microwave, and bring to a boil for about 3 minutes. The internal pressure will release the vacuum seal.
How can you tell if the jar has sealed properly?
After the resting phase is over, unclamp and if the lid remains adhered to the base, it means the vacuum seal has formed.
Can I store jars in the fridge without the clamps?
Yes, vacuum-sealed jars do not require clamps for their seal.
