Vegan Chili
- 1 T olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 2 28 oz. cans diced tomatoes
- 1 19 oz. can black beans drained & rinsed
- 1 19 oz. can kidney beans drained & rinsed
- 1 cup water
- 2 T chili powder
- 1 T cumin
- 1 T brown sugar
- 1 tsp salt
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 block 350 g extra-firm tofu
- 2 T nutritional yeast (or corn starch)
- 1 T soy sauce
- 1 T olive oil
- sour cream
- fresh chives
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For the Chili: Heat the olive oil in a large pot over medium-high heat. Add onion and garlic, and sauté until the onion is translucent and just begins to brown. Add the tomatoes, beans, water, and all of the spices. Bring to a boil and reduce to simmer and continue to simmer for about an hour or until it reaches desired consistency.
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Heat oven to 350F. Line a baking sheet with parchment paper (or lightly grease).
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For the Tofu: Mix nutritional yeast, soy sauce, and olive oil together in a large bowl. Open and drain the tofu, then break off chunks and crumble with your fingers into the bowl, stirring well until the tofu is evenly coated.
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Spread the tofu mixture evenly over the pan. Bake for about 45 mins, stopping to stir the tofu periodically. You want the tofu to be lightly browned.
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Add the tofu crumbles to the chili and simmer for another 5 minutes. Serve with sour cream and chives!
