Vegan Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 14oz blocks extra firm tofu2 tbsp extra virgin olive oil2 sweet onions, diced (about 2 cups)2 cups zucchini, chopped1 head garlic, minced (about 1/4 cup)3 12oz bags Boca Veggie Ground Crumbles3 tbsp chili powder2 tsp cumin, ground2 tsp coriander, ground1 tsp paprika, ground1 tsp kosher salt1 tsp black pepper, ground2 tsp oregano, dried1 tsp granulated sugar1/2 tsp cayenne pepper1 29oz can tomato puree1 6oz can tomato paste4 jalapeno peppers, seeded & diced3 red fresno peppers, seeded & diced1 cubanelle pepper, seeded & diced1 poblano pepper, seeded & diced2 1/2 cups vegetable stock3 cups water2 tbsp vegan Worcestershire sauce2 cups spinach, chopped2 15oz cans, pinto beans, reduced sodium, rinsed & drained2 15oz cans, kidney beans, reduced sodium, rinsed & drained
Serving Size: 1 cup
1) Cube tofu into 1/2 inch pieces or smaller and dry thoroughly
2) Dry fry tofu in nonstick pan until both sides are golden brown, set aside
3) Add olive oil to a large stock pot over medium heat
4) Add onion and zucchini, saute until soft, about 5-7 minutes
5) Add garlic, saute for 1 minute
6) Add veggie crumbles, stirring gently, until completely thawed
7) Add in chili powder, paprika, cumin, coriander, cayenne, salt, pepper, oregano and sugar, cook for 1 min
8) Add in tomato puree, tomato paste and hot peppers, stir for 5 mins
9) Stir in vegetable stock, water and vegan worcestershire sauce, add spinach, tofu and beans, lower heat and simmer for 2-3 hours
1) Cube tofu into 1/2 inch pieces or smaller and dry thoroughly
2) Dry fry tofu in nonstick pan until both sides are golden brown, set aside
3) Add olive oil to a large stock pot over medium heat
4) Add onion and zucchini, saute until soft, about 5-7 minutes
5) Add garlic, saute for 1 minute
6) Add veggie crumbles, stirring gently, until completely thawed
7) Add in chili powder, paprika, cumin, coriander, cayenne, salt, pepper, oregano and sugar, cook for 1 min
8) Add in tomato puree, tomato paste and hot peppers, stir for 5 mins
9) Stir in vegetable stock, water and vegan worcestershire sauce, add spinach, tofu and beans, lower heat and simmer for 2-3 hours
Nutritional Info Amount Per Serving
- Calories: 276.3
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 560.1 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 13.2 g
- Protein: 28.2 g
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