Sort ingredients
lc333
QR Code
Listen
Pdf
Heat the oven to 210C (190C fan)/410F/gas 6½.
Working in batches and one ingredient at a time, pulse the onions, peppers and tofu in a food processor to mince-sized pieces, then tip them one by one into an oven tray.
Add the garlic, oil, salt, chipotle, oregano and spices to the tray, mix well, then pop into the oven for 30 minutes.
After 30 minutes, stir the passata into the tray, then return it to the oven for another 30 minutes.
Meanwhile, put the miso in a jug, pour over 500ml just-boiled water and stir to dissolve.
After the chilli has had another 30 minutes (ie, after an hour in total), stir in the drained pulses, pour in the stock and return to the oven for a final 30 minutes, or until the chilli is rich, dark red and bubbling.
To serve, transfer the chilli to a serving bowl, scatter over the shredded coriander and serve with rice, guacamole and creme fraiche.