Veggie Chili
Author: 
Recipe type: chili
Prep time: 
Cook time: 
Total time: 
Serves: 12+
 
Ingredients
  • 2 tablespoons oil
  • 2 teaspoons cumin
  • 6 tablespoons chili powder
  • A dash of Cajun, or blackening seasoning (can be omitted, but we like it spicy)
  • Salt and Pepper to taste
  • 1 pack firm tofu, dry with a towel and cube
  • 2 cups fresh onions, finely chopped (approximately 4 medium onions)
  • 2 cloves garlic, minced
  • 2 cups frozen broccoli, chopped
  • 2 cups frozen cauliflower, chopped
  • 2 cups frozen corn
  • 1 fresh jalapeno, finely diced, seeds removed
  • 2 adobe peppers (the ones in a can), chopped
  • 1 can green chilies
  • 1 can tomato paste
  • 1 can of crushed tomatoes or tomato sauce (tends to be sweeter)
  • 1 can of diced tomatoes
  • 1 can black beans
  • 1 can red kidney beans
  • 1 can white beans or any bean of your choice
Instructions
  1. Add a couple of tablespoons of oil to a stock pot to brown the tofu. Sprinkle with cumin, and chili power. Saute tofu gently so as not to tear the tofu apart. The tofu needs to absorb as much of the seasoning as possible before adding any other ingredients.
  2. When tofu is lightly browned, add the onion, garlic, and jalapeno. Saute until onions are translucent.
  3. Add remaining ingredients and stir until paste has dissolved and ingredients are well blended. Allow this to simmer until vegetables are tender, approximately 20 minutes.
  4. Before serving add salt and pepper to satisfy your taste buds. This is where I sprinkle a little Cajun seasoning to appease my Louisiana roots.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/veggie-chili/