Ultimate Vegan Chili

www.noracooks.com

Hec adapted this Ultimate Vegan Chili from Nora Cooks. It is sure to please everyone with it's deliciousness. It's loaded with beans, meaty marinated tofu, and classic seasonings. Tastes great topped with sliced avocado and served with Abe's Vegan Cornbread Mini Muffins--cut in half, toast, and top with Myoko's vegan butter.

Note: We recommend the Eden brand for canned goods because their cans are BPA free.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Servings 6

Calories 388 kcal

Ingredients

Meaty Tofu Crumbles

2 tbsp soy sauce, *tamari for gluten free
2 tbsp nutritional yeast
2 tsp chili powder
1 tsp smoked paprika
1 (14oz) firm tofu

Chili

2 tbsp olive oil
1 medium sweet onion, diced
3-4 cloves garlic, minced
2 (28oz) cans of Muir Glen organic diced tomatoes with garlic and basil
1 (15oz) can of Eden black beans, drained and rinsed
1 (15oz) can of Eden kidney beans, drained and rinsed
1 (15 oz) can of Eden organic Cannellini beans
1 cup water
3 tbsp chili powder
1/4 tsp ground cumin
1/2 tbsp pure maple syrup
1 tbsp cocoa powder
1 tsp smoked paprika
¼ tsp cayenne pepper
1 tsp salt, or to taste
1/8 avocado

Instructions

For the Tofu Crumbles

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
In a large bowl, mix together the soy sauce, nutritional yeast, chili powder, and smoked paprika. It will be pasty. Now crumble the tofu into the bowl with your hands, and mix together using a large spoon until well combined with the paste.
Spread the tofu mixture evenly in the pan. Place in the oven and bake for 30-45 minutes, stirring the tofu halfway through. Bake until dry and crunchy, but don't burn. Once the tofu is in the oven, start the chili.

For the Chili

In a large pot over medium heat, add the olive oil. Add the chopped onion and sauté 3-4 minutes until translucent. Add in the garlic and cook 1 more minute, stirring constantly.
Now add the remaining chili ingredients, except the tofu, and stir to combine. Bring to a boil, then lower the heat and simmer for about 20 minutes, until the tofu crumbles are done baking.
If a thicker consistency is desired, use an immersion blender and blend just a few times. Do this before you add the tofu.
Once the tofu crumbles are done, stir them into the pot. Serve with vegan sour cream, cornbread, tortilla chips, vegan cheese shreds or chives, if desired. We recommend diced avocado on top!

Notes

Leftovers: This chili will keep in the fridge for about 4 days, and also freezes well.

Note: You can make this in an instant pot or slow cooker. GSF has never made it this way, but below are the instructions if you want to try.

Instant Pot version: Use the sauté feature and cook your onion and garlic, then add the rest of the ingredients (except the tofu, bake that in the oven like normal). Secure the lid and cook at high pressure for 8 minutes. Stir in the tofu crumbles and serve.
Slow cooker version: Add all of the ingredients (except the tofu) and cook on high for 2-3 hours or low for 4-5 hours. Stir in the tofu crumbles about 30 minutes before it's done cooking.

Nutrition - Approximate