Sandy’S Chili
Description
This robust vegan chili delivers deep, smoky flavors with a satisfying texture that rivals any meat-based version. The base relies on a holy trinity of onions, celery, and bell peppers, softened in oil before the addition of minced garlic and jalape&# 195;±o for a gentle kick. Firm tofu chunks are browned to provide a hearty protein component, absorbing the rich spices of ground red chilis, cumin, and oregano. Simmered slowly with tomatoes, tomato paste, and kidney beans, the flavors meld into a thick, comforting stew. It is perfect for cold evenings, potlucks, or meal prepping, offering a warm, savory experience that is both nourishing and deeply satisfying.Ingredients
Directions
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Heat the oil in a large pot or Dutch oven over medium heat.
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Add the chopped onions, celery, bell pepper, and jalapeño.
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Sauté the vegetables until they are soft and limp, about 5-7 minutes.
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Add the minced garlic and cook for another minute until fragrant.
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Add the tofu chunks to the pot and sauté until they are lightly browned on all sides.
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Stir in the ground red chilis, cumin, oregano, and bay leaf, mixing thoroughly with the tofu and vegetables.
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Pour in the water, tomatoes, tomato paste, and kidney beans.
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Stir everything together and bring the mixture to a boil.
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Reduce the heat to low, cover, and simmer for 2 hours, stirring occasionally.
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Taste the chili and adjust seasoning with salt and additional spices as needed.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 248.5kcal
- % Daily Value *
- Total Fat 21.3g33%
- Saturated Fat 3.3g17%
- Cholesterol 6.0mg2%
- Sodium 28.2mg2%
- Total Carbohydrate 12.7g5%
- Dietary Fiber 3.3g14%
- Sugars 6.1g
- Protein 3.4g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
vegan, chili, tofu, kidney beans, plant-based, hearty, spiced, smoky, comfort food, slow cooked, dinner, savory, vegetarian, american, easy, meal prep