"Meaty" Whole Food Plant-Based Chili
So satisfying!
Servings 6 servings
Ingredients
- 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)
Tofu "Beef" Crumbles
- 1 16-oz block extra firm tofu
- 1 TBSP soy sauce
- 2 TBSP nutritional yeast
Instructions
- 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.
