My Favorite Healthy Hearty Vegan Chili
Ingredients:
1 head of garlic
1 yellow onion
1 red bell pepper
1 jalapeño
1 14 oz package of extra firm tofu
28 oz of crushed tomatoes
1 1/2 cups of quinoa
1 15 oz can of red Kidney beans
1 15 oz can of Pinto beans
1 15 oz can of black beans
1 15 oz can of tomato sauce
1 cup of corn (fresh, canned, or frozen)
4 cups of vegetable broth
Fresh parsley and Cilantro for garnishing
1 Tbs Cayenne Pepper
4 Tbs of Chili Powder
1 Tbs of Cumin
1 Tbs of Oregano
Pinch of Salt & Pepper if desired
2 cups of water
Tofu crumbles:
3 Tsb soy sauce or liquid aminos OR olive oil
1 1/2 tsp of garlic powder
1 1/2 tsp of chili powder
1 tsp of cumin
1 pinch of Cayenne pepper and black pepper
Instructions:
1.) Crumble tofu on a nonstick backing sheet and drizzle soy sauce or oil and spices, toss tofu in the spices making sure they’re coated evenly
2.) Bake Tofu at 400 degrees Fahrenheit for 20 mins turning over the tofu halfway through baking.
3.) In a large pot, add about 1/4 cup of veggie broth or enough to cover onions and peppers (jalapeño and bell) and cook until onions are translucent and peppers are soft.
4.) Add garlic & spices (Cayenne Pepper, chili powder, cumin, oregano, and pepper)
5.) Add the crushed tomatoes, vegetable broth, water, kidney beans, black beans, pinto beans, corn, tomato sauce, and bring to a boil.
6.) While bring to a boil, cook your quinoa, drain, and add to the pot. Allow to simmer for about 5 mins.
7.) Serve with fresh cilantro and/or parsley and other garnishing you desire.
Enjoy! 🌱