Kid Friendly Vegan Chili
A mix of different beans and tofu make up this delectable chili.
Ingredients
TOFU CRUMBLES
- 2 tbsp soy sauce or tamari
- 2 tbsp nutritional yeast
- 1 tsp chili powder
- 1 tsp sweet paprika
- 1 tsp smoked paprika
- 1 block extra firm tofu
CHILI
- 2 tbsp olive oil
- 1 medium sweet onion, diced
- 3-4 cloves garlic, minced
- 2 cans crushed tomatoes (28 oz each) I like the San Marzano variety of tomatoes
- 2 cans black beans, drained and rinsed (15 oz each)
- 1 can kidney beans, drained and rinsed (15 oz each)
- 1½ tbsp chili powder
- 1½ tbsp sweet paprika
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1 tbsp maple syrup
- 1 tbsp cocoa powder
- 1-2 tsp salt (to taste)
- 1 cup water omit if you like a thicker chili (as pictured)
OPTIONAL
- vegan cheddar cheese
- chopped cilantro
- vegan sour cream
- chopped tomatoes
Instructions
Tofu Crumbles
- Preheat the oven to 350 degrees.
- Mix together all the tofu crumble ingredients (except the tofu) until it makes a paste.
- Drain the tofu and crumble it into the mixture.
- Mix together until the tofu is coated with the seasonings.
- Place on a pan lined with parchment paper.
- Bake for 30 minutes, stirring the tofu halfway through until the tofu is browned.
- If using an air fryer, place the ingredients in the air fryer basket and cook for about 15 minutes, stirring halfway through. Cook until the tofu is browned.
- Remove from oven and let cool.
Chili
- Place a large pot over medium heat and add oil.
- When oil is hot, add the diced onion and stir until translucent.
- Add garlic and cook for 1 more minute.
- Add all the chili ingredients, saving the tofu until after the chili has finished cooking.
- Bring to a boil then lower the heat and simmer for about 20 minutes.
- Stir in the tofu crumbles.
- Serve immediately or store in refrigerator and eat within 4 days. You can also freeze this.
- Optional: Top with vegan shredded cheese, chopped cilantro, vegan sour cream and tomatoes.