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Ultimate Veggie Chili

A great vegetarian chili that came from the Food Network web site
Prep Time25 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 35 minutes
Course: Main Course

Equipment

  • Dutch oven

Ingredients

  • 1 yellow onion chopped
  • 1 red bell pepper chopped
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 1 tsp chipotle chili powder
  • 1 tsp red pepper flakes
  • 14 oz extra-firm tofu frozen then thawed
  • 28 oz diced tomatoes undrained
  • 28 oz crushed tomatoes
  • 4 oz diced jalapenos drained
  • 4 oz green chiles drained
  • 28 oz black beans drained and rinsed
  • 14 oz dark kidney beans drained and rinsed
  • 1/2 cup frozen corn
  • 1/2 cup whole roasted cashews
  • salt
  • pepper freshly ground

Instructions

  • In a large dutch oven, 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.
  • Garnish with sour cream and grated cheese, if desired.