Makes about 5 cups
You will never miss the beef in this hearty and spicy bowl of vegan chili.
Although I prefer pinto beans in chili because they have better flavor, this recipe calls for light red kidney beans. That's all I had in the pantry at the time, so I used what was on hand to avoid an extra trip to the market. You could also use dark red kidney beans, Anasazi beans, or any other beans that suit your fancy. This recipe uses "Ground Beef" Tofu which was made in the previous post. From my own experiences I have found that even people who do not like "meat" substitutes rave about this chili. Also, if you would like a little more fire in your chili, you can add an additional pinch cayenne pepper.
1 to 1¼ cups "Ground Beef" Tofu
¾ cup diced yellow onion
3 Tablespoons olive oil, divided (2 Tbs. + 1 Tbs.)
1 clove garlic, minced
1½ Tablespoons chili powder
¾ teaspoon salt
¾ teaspoon paprika
¾ teaspoon cumin
¼ teaspoon crushed dried oregano
¼ teaspoon garlic powder
2 (15 oz.) cans light red kidney beans or pinto beans
3 cups tomato juice (two 12-ounce cans)
1½ Tablespoons cornstarch dissolved in 2 tablespoons water
pinch cayenne pepper
1. Prepare the "Ground Beef" Tofu ahead of time and set aside.
2. Place a 3-quart saucepan over medium heat and add 2 Tablespoons of the olive oil and onion. Cook and stir for 5 minutes. Add the minced garlic and cook for 1 to 2 more minutes or until onion is translucent.
3. Add the remaining 1 tablespoon of olive oil, chili powder, salt, paprika, cumin, oregano, and garlic powder. Cook and stir for about 1 minute. You just want to cook the spices briefly in the oil to help bring out their flavor.
4. Add the light kidney beans and tomato juice. Stir until well blended.
5. Add the "Ground Beef" Tofu and stir again until well blended.
6. Simmer slowly for 5 to 10 minutes. This will allow the flavors to mingle.
7. Remove from the heat. Stir the water into the cornstarch in a small dish and quickly stir the mixture into the chili. Return to the heat and continue to stir slowly until the chili thickens. Let the chili return to a low simmer, then turn off the heat, and serve.
8. You can serve the chili topped with grated cheese, diced yellow onion, sour cream, fresh salsa, or any combination of the four. For this particular meal I served homemade corn chips on the side. You could also serve fresh corn or flour tortillas with your chili.
Welcome to my world of vegetarian cooking. My name is Rev. McKinney. The purpose of this blog is to show you that adopting a vegetarian diet does not have to be a traumatic experience.
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