Vegan Chili

2 14oz blocks extra firm tofu
2 tbsp extra virgin olive oil
2 sweet onions, diced (about 2 cups)
2 cups zucchini, chopped
1 head garlic, minced (about 1/4 cup)
3 12oz bags Boca Veggie Ground Crumbles
3 tbsp chili powder
2 tsp cumin, ground
2 tsp coriander, ground
1 tsp paprika, ground
1 tsp kosher salt
1 tsp black pepper, ground
2 tsp oregano, dried
1 tsp granulated sugar
1/2 tsp cayenne pepper
1 29oz can tomato puree
1 6oz can tomato paste
4 jalapeno peppers, seeded & diced
3 red fresno peppers, seeded & diced
1 cubanelle pepper, seeded & diced
1 poblano pepper, seeded & diced
2 1/2 cups vegetable stock
3 cups water
2 tbsp vegan Worcestershire sauce
2 cups spinach, chopped
2 15oz cans, pinto beans, reduced sodium, rinsed & drained
2 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