Ultimate Veggie Chili

Total Time:
1 hr 35 min
Prep:
25 min
Cook:
1 hr 10 min

Yield:
8 servings
Level:
Easy

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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