Best Ever Vegan Chili
My vegetarian and vegan friendly chili recipe will definitely win you over with its meaty texture and flavour. You will swear that you are actually eating the four hoof version. This recipe can't be more tasty, and is of course super healthy. It's sure to impress even the most ardent meat fan. The more "faint of heart" should adjust the seasonings because this recipe is fairly spicy. The medium hot was perfect for us but you can cut back on the chipotle and jalapeño peppers for a milder chili. Delicious served with jalapeño cornbread This recipe can also be adapted to canned lentils and beans. I would soak the tofu in additional wine and the liquid from the canned beans. In lieu of the liquid reserved from home cooked beans, vegetable broth would add additional flavour to the chili base.
Total Steps
13
Ingredients
18
Tools Needed
6
Ingredients
- 10 ounce package <a href="/HQT6VQND">firm tofu</a>
- 0.5 cup dry <a href="/PPRNX7Y8">red wine</a>
- 1.5 cup liquid reserved from the cooked <a href="/PHT4DBZB">red kidney beans</a>
- 4 tablespoon <a href="/NLPYVN22">olive oil</a>
- 2 <a href="/YCPMHNRB">onions </a><a href="/C8GWVN2D">chopped</a>
- 3 <a href="/FQRPFPP6">garlic cloves </a><a href="/C8GWVN2D">chopped</a>
- 2 teaspoon <a href="/XZVS7BZX">cumin</a>
- 4 teaspoon <a href="/24HQJSTW">chili powder</a>
- 1 jalapeño <a href="/C8GWVN2D">chopped</a>
- 1 <a href="/BGV8W3YM">smoked chipotle </a><a href="/BLWZ5ZPF">pepper </a><a href="/C8GWVN2D">chopped</a>
- 1 can (5.5 ounce) of <a href="/YVMZHXCQ">tomato paste</a>
- 2 cup <a href="/C8GWVN2D">chopped </a><a href="/8X4J45TL">tomatoes</a>
- 2 <a href="/5PN7S6FY">bay </a>leaves
- 2 cup cooked <a href="/GGL6CWZS">brown lentils</a>
- 3.5 cup cooked <a href="/PHT4DBZB">red kidney beans</a>
- 1 large <a href="/XX4XMK4L">zucchini </a>diced
- 4 cup <a href="/PXTR53Z5">water </a>(for flavour use reserved liquid from the cooked <a href="/HGZ2ZB4V">beans </a>and some <a href="/
- 1 tablespoon <a href="/XBPNFKYS">salt</a>
Instructions
Step 1
The night before, <a href="/8BSVY4LZ">wash </a>and <a href="/NM2HN7TN">soak </a>the red kidney beans.
Step 2
Cook the beans which have <a href="/NM2HN7TN">soaked </a>overnight in unsalted water (very important not to add the<a href="/DPSVTKVY"> salt</a> as it will slow the cooking process).
Step 3
Use enough water (about 8 cups) to cook the beans. This should give you enough liquid whe<a href="/GZFHJC5K">n coole</a>d t<a href="/NM2HN7TN">o soa</a>k the tofu (1 1/2 cup), and enough reserved liquid needed to cook the chili.
Step 4
In a bowl crumble the tofu into small pieces to resemble coarsely <a href="/5YGQYH5K">ground </a>beef.
Step 5
Pour in the red wine and 1 1/2 cup of the liquid from the <a href="/W7VKDJHH">boiled </a>beans. Allow to <a href="/Z7DWVT8G">marinate </a>approx 30-40 minutes. This will give the tofu some colour and flavour.
Step 6
In a large Dutch oven <a href="/XZFHRHHF">heat </a>4 tablespoons of olive oil
Step 7
Add the onions. Cook for 4 minutes to allow to <a href="/D434P8MH">brown.</a>
Step 8
Add the garlic, continue to cook for an additional minute.
Step 9
<a href="/DRM2WPZ4">Stir </a>in the cumin, jalapeño, chipotle and tomato paste.
Step 10
Add the <a href="/6L7QNTJV">chopped </a>tomatoes, the red kidney beans, lentils, bay leaves and zucchini.
Step 11
Pour in the tofu and marinade, plus the 3-4 cups of reserved liquid and bring to a b<a href="/W7VKDJHH">oil.</a>
Step 12
Allow to <a href="/GFSF4J5F">simmer </a>for 35-45minutes to allow the flavours to absorb and the chili to t<a href="/LXP6HLBF">hicken.</a>
Step 13
Add the <a href="/DPSVTKVY">salt </a>near the end of the cooking process.