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I personally use and love these products in my kitchen. I only recommend what I trust!
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I still remember the first time I tried to make chili. It was a DISASTER! Watery, bland, and frankly, a waste of good beans. But I was determined to master this classic dish. After many trials (and even more errors), I came up with this recipe. The secret? Tofu crumbles! They add a unique texture and soak up all the amazing flavors. So grab your apron, and let's dive in. Don’t let the word ‘spicy’ scare you away; you can totally adjust the heat to your liking. A little tip from my own kitchen – don’t be afraid to experiment with different types of beans. I sometimes toss in kidney beans for a heartier texture or black beans for a smokier flavor. What does this mean for you? It means chili night just got a whole lot more interesting!
One of my friends, a real hiking enthusiast, recently told me about their freezing, but fun, hiking experience in the mountains. Nothing like a warm bowl of chili after freezing on top of a mountain! I knew right away I had to share this recipe. I've tweaked and perfected this recipe over the years. It is incredibly customizable. Not a fan of tofu? Use lentils or more beans! Want it smokier? Add a dash of liquid smoke! Seriously, this chili is your blank canvas for flavor. Okay, enough chit-chat; let’s get cooking! You are going to love how simple yet satisfying this dish is.
Required Equipments
- Large Pot or Dutch Oven
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Measuring Cups
- Can Opener
Spicy Chili with Tofu Crumbles: Frequently Asked Questions
Spicy Chili with Tofu Crumbles
This Spicy Chili with Tofu Crumbles is a hearty, flavorful vegan dish that will warm you up on a chilly evening. Packed with plant-based protein and a fiery kick, it's a satisfying and healthy meal. This recipe is about taking classic comfort food and giving it a twist with crumbled tofu that soaks up all the delicious flavors. It's a game changer, trust me.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get Your Ingredients Ready: Chop the onion, bell pepper, and garlic. Measure out all your spices and have the canned goods ready to go. Trust me, prepping everything beforehand makes the cooking process SO much smoother.
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell pepper and sauté for about 5-7 minutes, until they soften and start to become translucent. Next, add the minced garlic and cook for another minute until fragrant. Don’t let the garlic burn!
- Brown the Tofu Crumbles: Add the tofu crumbles to the pot and cook, breaking them up with a spoon, until they start to brown slightly. This usually takes about 5-8 minutes. Browning the tofu adds a nice depth of flavor.
- Add the Spices: Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), and salt. Cook for another minute, stirring constantly, to bloom the spices and release their flavors. This step is crucial for a flavorful chili!
- Incorporate the Wet Ingredients: Pour in the crushed tomatoes, diced tomatoes, vegetable broth, and tomato paste. Stir well to combine all the ingredients.
- Simmer, Simmer, Simmer: Bring the chili to a simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. I usually give it an hour, but sometimes I just don't have the time.
- Add the Beans: Stir in the drained and rinsed kidney beans, pinto beans, and black beans. Simmer for another 15-20 minutes to heat the beans through.
- Taste and Adjust: Give the chili a taste and adjust the seasoning as needed. You might want to add more salt, chili powder, or cayenne pepper, depending on your preference.
- Serve with Toppings: Ladle the chili into bowls and garnish with your favorite toppings, such as chopped cilantro, diced avocado, a dollop of vegan sour cream, or a sprinkle of shredded vegan cheese. I sometimes add a squeeze of lime juice for extra zing!
- Enjoy!: Serve hot and enjoy your delicious, spicy chili with tofu crumbles. This chili is even better the next day, so don't be afraid to make a big batch. Its worth it, I promise.
📝 Notes
- Adjust the amount of cayenne pepper to control the spiciness.
- For a smokier flavor, add a dash of liquid smoke.
- Serve with your favorite toppings such as cilantro, avocado, or vegan sour cream.
🍎 Nutrition
Calories: 350 kcal
Protein: 25 g
Fat: 10 g
Carbohydrates: 50 g
Fiber: 15 g
Calcium: 150 mg
