Ultimate Veggie Chili

21 ingredients
3 steps

Ingredients

  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon dried chipotle powder
  • 1 teaspoon 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 chilies, drained
  • 2 (14 ounce) cans black beans, drained and rinsed
  • 1 (14 ounce) can dark red kidney beans, drained and rinsed
  • 1/2 cup frozen corn
  • 1/2 cup whole roasted cashews
  • salt & freshly ground black pepper
  • Garnishes
  • sour cream (optional)
  • shredded cheddar cheese (optional)
  • more roasted cashews (optional)

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    Garnish with sour cream, grated Cheddar, and additional cashews, if desired.

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