Ultimate Veggie Chili

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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.

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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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This is by far the best chili I have ever tasted. I have made this several times and it is always a big hit, even with people who don't care for tofu. Try this, you will not be disappointed.

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This is the lst vegetable chili that both my husband (a meat lover and I liked. However, it was too spicy for us. We decreased the red pepper to 1/2 teaspoon but didn't realize until we were eating it that the canned jalapenos had seeds. This is a very easy recipe and I would definitely make it again but use fresh jalapenos instead of canned to reduce the heat.