ULTIMATE VEGETARIAN CHILI
Leave this recipe as is for a delicious vegan chili. We like to add a little sour cream and grated sharp cheddar cheese to melt on top. You can also use a vegan sour cream and/or cheese for garnish.
Ingredients
- 1 yellow onion diced
- 1 red bell pepper diced
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 tablespoon ground cumin
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon chipotle or regular chili powder
- 14 ounces extra-firm tofu frozen and thawed
- 2 14-ounce cans diced tomatoes, undrained
- 1 28-ounce can crushed tomatoes
- 1 4-ounce can diced jalapenos, drained
- 1 4-ounce can green chiles, drained
- 2 14-ounce cans black beans, drained and rinsed
- 1 14-ounce can dark kidney beans, drained and rinsed
- 1 cup fresh or frozen corn
- 2 cups whole roasted cashews diced
- 1 tablespoon cayenne pepper sauce like Frank’s
- Salt and freshly ground black pepper to taste
Notes
In a large stockpot, saute onion, bell pepper in the olive oil over medium-high heat until onions are starting to soften. Stir in garlic, cumin, chili powder, and red pepper flakes, and cook another minute. Crumble the thawed tofu into the mixture and saute 5 minutes more. Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn, cashews and cayenne pepper sauce; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.