Ingredients
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon each chipotle chili powder and red pepper flakes
- 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
- 1/2 cup frozen corn
- 1/2 cup whole roasted cashews
- Salt and freshly ground black pepper
- Garnishes: sour cream, shredded Cheddar, more roasted cashews, optional
Directions
In a large stockpot, saute onion, bell pepper, and garlic in the olive oil over medium-high heat until onions are starting to soften. Stir in cumin, chipotle, and red pepper flakes. 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 and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.
Garnish with sour cream, grated Cheddar, and additional cashews, if desired.
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By jane_6182911
Norfolk, VA
on February 12, 2013
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This was tasty and very healthful. I liked using tofu instead of TVP, and freezing it makes the texture great. It would have been way too spicy for my family had I added all the heat in the recipe--I just used the chili powder and skipped the chiles. I also left out the nuts and didn't miss them. My kids didn't like the "smoky" flavor of the chipotle, but I thought it made the chili different and more interesting. I would say this one is for more adventurous palettes!
By gblinick_5053348
Sunnyvale, CA
on February 20, 2010
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I always preferred my chili with all meat and no beans. That being said, I tried making this and absolutely fell in love with it. I used fresh jalapenos (removing the seeds instead of canned, and substituted aduki beans for kidney beans, which gives a wonderful texture. I left out the nuts (didn't think it needed them and simmered slowly for 90 minutes. Great right out of the pot, but better after refrigerating over a few hours to let the flavors really combine. I crumbled the tofu to a fine consistency before adding to the saute mixture and followed the recipe process faithfully. The taste was fabulous, the texture hearty and thick, satisfying me and my wife who is cutting down on meat, and will be perfect for our vegetarian daughter when she heats up the frozen container that is waiting for her visit. I highly recommend this for carnivores who are trying to accommodate healthy veggie preferences and still satisfy their own desires.
By erikabeth_10100324
baltimore, MD
on November 20, 2009
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I am 90% vegetarian, and this is a great chili recipe! I used almonds instead of cashews. Also very budget friendly. Nice!
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