A vegetarian recipe for Simple Veggie Chili that can easily be vegan.
1 yellow onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 tbsp. olive oil
2 tsp. ground cumin
1 tsp. Tabasco chipotle sauce and crushed red pepper flakes
200g. extra-firm tofu, frozen and thawed, excess water squeezed out
400g canned diced tomatoes, undrained
800g canned crushed tomatoes
200g canned green chiles, drained
400g canned black beans, drained and rinsed
200g canned dark kidney beans, drained and rinsed
1 cup fresh or frozen corn
1 cup whole roasted cashews
salt and freshly ground black pepper to taste
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.
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.