Ultimate Veggie Chili
Ingredients
- 1 yellow onion, chopped ⓘ
- 1 red bell pepper, chopped ⓘ
- 3 garlic cloves, minced ⓘ
- 2 tablespoons olive oil ⓘ
- 2 teaspoons ground cumin ⓘ
- 1 teaspoon dried chipotle powder ⓘ
- 1 teaspoon red pepper flakes
- 14 ounces extra firm tofu, frozen and thawed ⓘ
- 2 (14 ounce) cans diced tomatoes, undrained ⓘ
- 1 (28 ounce) can crushed tomatoes ⓘ
- 1 (4 ounce) can diced jalapenos, drained ⓘ
- 1 (4 ounce) can green chilies, drained
- 2 (14 ounce) cans black beans, drained and rinsed ⓘ
- 1 (14 ounce) can dark red kidney beans, drained and rinsed ⓘ
- 1/2 cup frozen corn ⓘ
- 1/2 cup whole roasted cashews ⓘ
- salt & freshly ground black pepper ⓘ
Instructions
- In a large stockpot, saute onion, bell pepper, and garlic in the olive oil over medium-high heat until onions are starting to soften. Stir in cumin, chipotle, and red pepper flakes. Crumble the thawed tofu into the mixture and saute 5 minutes more.
- Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.
- Garnish with sour cream, grated Cheddar, and additional cashews, if desired.
Nutrition & Diet Analysis (per serving)
835
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).