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Sandy’S Chili

Sandy's Chili recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 248.5
Dietary: Gluten-free
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
  • 1/3 cup Oil
  • 3 md Onions, chopped
  • 2 Stalks Celery, chopped
  • 4 Cloves Garlic, minced
  • 1 Bell Pepper, chopped
  • 1 Jalapeno Pepper, minced
  • 2 pound Tofu chunks
  • 2 tablespoon Each ground red chilis,
Directions
  1. 1
    Heat the oil in a large pot or Dutch oven over medium heat.
  2. 2
    Add the chopped onions, celery, bell pepper, and jalapeño.
  3. 3
    Sauté the vegetables until they are soft and limp, about 5-7 minutes.
  4. 4
    Add the minced garlic and cook for another minute until fragrant.
  5. 5
    Add the tofu chunks to the pot and sauté until they are lightly browned on all sides.
  6. 6
    Stir in the ground red chilis, cumin, oregano, and bay leaf, mixing thoroughly with the tofu and vegetables.
  7. 7
    Pour in the water, tomatoes, tomato paste, and kidney beans.
  8. 8
    Stir everything together and bring the mixture to a boil.
  9. 9
    Reduce the heat to low, cover, and simmer for 2 hours, stirring occasionally.
  10. 10
    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.

Keywords: vegan, chili, tofu, kidney beans, plant-based, hearty, spiced, smoky, comfort food, slow cooked, dinner, savory, vegetarian, american, easy, meal prep
Read it online: https://www.chefs-mate.com/recipe/sandys-chili/