The Best Vegan Chili
This vegan chili is full of comfort! It has two types of beans, crumbled tofu, peppers, onions, corn and best when topped with an easy vegan cheese sauce and vegan sour cream!
Ingredients
- 1 tablespoon olive oil
- 1 bell pepper (about 5 ounces/145g), diced
- ½ Vidalia onion (about 6 ounces/170g), diced
- ½ block (8 ounces/227g) super firm tofu, crumbled
- 1 can (15.5 ounces/425g) black beans, drained and rinsed
- 1 can (15.5 ounces/425g pinto beans), drained and rinsed
- 1 cup (127g) corn, frozen or fresh
- 1 can (8 ounces/227g) tomato sauce
- 1 cup (8 ounces/240ml) water
- 1 teaspoon organic sugar
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
Instructions
- In a large pot add the oil. Sauté the peppers and onions over medium low heat for 5 to 7 minutes until fragrant.
- Add in the tofu and cook for another 2 to 3 minutes to allow the tofu to absorb some of the flavor.
- Then add in all remaining ingredients for the chili. Cook over medium heat for 5 to 7 minutes until it starts to bubble and steam.
- Lower the heat to low and simmer for 30 to 40 minutes until the chili has thickened.
- Serve with your toppings of choice and enjoy.
Notes
- This recipe can be made in a slow cooker. You can just add in all the ingredients, starting with ⅓ cup (80ml) of water, slow cook on high for 4 hours or low for 8 hours. If needed add more water. However, as this cooks the liquid will be drawn out of the vegetables and steam gets built up. So, the amount of water you add will change depending on how liquidy you want your chili to be.
- I find chili gets better the longer it sits so this is great for meal prep.
- To make a gooey queso-like cheese sauce just melt down 1 ounce (28g) vegan cheddar shreds and 2 tablespoons (30ml) nondairy milk.
Tried this recipe?Let us know how it was!