By Ethnic, Fall, Gluten Free, Mexican, Original Recipes, Seasonal, Soup, Winter
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Bean and Tofu Chili

Hearty, smokey, high protein, and low fat. Take this all-in-one meal to the next level with any toppings of choice.
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Servings 5

Ingredients
  

  • 2 tablespoons neutral cooking oil (vegetable, avocado, refined coconut, etc.)
  • 1 cup diced celery
  • 1 cup diced red onion
  • 1 yellow bell pepper diced
  • 1 medium carrot diced
  • 3 - 4 minced cloves of garlic depending on size and taste preference
  • 2 teaspoons chili powder
  • 2 teaspoons turmeric
  • 2 teaspoons cinnamon
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 tablespoon tomato paste
  • 28 oz can crushed tomatoes
  • 3.5 cups vegetable broth
  • 16 oz super/extra firm tofu *see note below recipe about density and texture
  • Salt and pepper to taste
  • 15 oz pinto beans
  • 15 oz black beans
  • Toppings: vegan shredded cheddar, sliced green onion, guacamole/avocado, tortilla chips, sriracha

Instructions
 

  • *If using dried beans, start with 1 cup total dried beans, and cook the beans ahead of time. You should have approximately 3 cups of cooked beans for the chili.
  • Heat a large pot over medium heat. I prefer vegetables to be diced fairly small (but not minced) in chili. This gives the chili a nice thick texture, not too soupy. Swirl the oil over the bottom of the hot pot. Add the diced vegetables and garlic. Sautee for a few minutes while you combine your spices.
  • Combine the spices in a small bowl. Add them to the sauteeing veggies and stir to coat. Add the tomato paste and stir to fully incorporate. Add the crushed tomatoes and broth. Add salt and pepper to taste.
  • Crumble the tofu in a bowl just enough to break down any larger pieces. You want a decent crumble, but not mush. Add the crumbled tofu to the chili. Cover, bring to a boil, and then low simmer for 55 minutes.
  • Add cooked or canned beans to the chili and simmer for another 5 minutes. Taste for salt and seasoning. Serve with any desired toppings.

Notes

*Tofu density and texture: For this recipe, go with the most firm tofu you can find (avoid soft or silken.) I recommend purchasing vacuum packed tofu (if you can find it) as opposed to packed in water in a plastic container. Vacuum packed tends to have a drier, firmer texture. If you plan far enough ahead, try freezing and defrosting your unopened tofu before using it - this gives it an even better texture for the chili.
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