I didn’t think chili needed meat, I was content with just beans, lentils, corn, whatever. But then I tried adding tofu crumbles, and my mind is changed. The chewiness, the texture! It’s a whole new level of satisfying. As a plant-based parent of children who eat mostly fruit, I also look for ways for my kids to get plant-based proteins. This meal is packed with it!
Chili is easily customizable. If you don’t like spicy chili, this recipe is for you. If you do like spicy (like me!), just sprinkle more cayenne into the pot or your own bowl. If you like green chilies, corn, etc. just add it! You do you!
- 1 onion, diced
- 6 cloves garlic, minced
- 2 TBSP chili powder
- 1 TBSP cumin
- 1 tsp smoked paprika
- 2 tsp oregano
- 1/4 tsp cayenne (optional)
- 1.5 tsp salt
- 2 TBSP tomato paste
- 2 TBSP maple syrup
- 1.5 cups vegetable broth (or water)
- 1 15-oz can tomato sauce
- 1 15-oz can petite diced tomatoes
- 1 can red kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 lime, juiced (or splash of red wine vinegar)
- 1 16-oz block extra firm tofu
- 1 TBSP soy sauce
- 2 TBSP nutritional yeast
Start tofu crumbles first. Preheat oven to 375. Mix soy sauce and nutritional yeast in a large bowl. Crumble the tofu into it. No need to press it first, the excess liquid will bake out. Stir the tofu until coated in the mixture. Spread it onto a baking sheet and bake for 35-45 minutes, until brown and crispy.
Meanwhile, saute the onion in a splash of water until soft. Add garlic, spices, and tomato paste, and saute a few minutes more. Add all remaining ingredients, and let it simmer on low for about 30 minutes for flavors to develop.
Stir in the tofu crumbles. Taste and add additional chili powder or cayenne for heat, salt, maple syrup, etc. until it's perfect to you.