Fall Chili Soup
Lila's Pops
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COLLECT ALL 15 RECIPES · LILA'S POPS KITCHEN · VOL. 01 NO. 08
Border inspired by Dabu mud-resist block printing, Akola, Rajasthan, India
Lila's Pops
Fall Chili Soup
45 min•Serves 4•~270 cal*
Smoky and warming, ladled hot.
YOU'LL NEED
1 tbsp olive oil or ghee
7 oz extra-firm tofu, cubed
Onion, garlic & ginger, minced
Chili powder, paprika, cumin & garam masala
1 cup pumpkin/squash, cubed
Salt & pepper
14 oz crushed tomatoes
Lila's Pops, for topping
2 cups vegetable broth
1 cup each kidney beans & chickpeas
LET'S MAKE IT
Crisp the tofu. Pan-fry it in half the oil until lightly golden. Set aside.
Build the base. Sauté onion, garlic & ginger; add squash and spices, toast 1 minute.
Simmer. Add tomatoes and broth; cover and cook 10 minutes.
Finish. Stir in the beans, chickpeas, and tofu; cook uncovered 10–12 minutes.
Top & serve. Ladle into bowls and finish with a generous handful of Lila's Pops at the last minute.
Cook's tip. Make it a day ahead for deeper flavor; top with Pops at the table.
*Approximate; varies by brand and portion.
karmawellnesskitchen.com