Vegan Chili

Gluten-friendly, vegan, dairy-free

from the kitchen of Chef Charlie

26 ozcanTomatoes, crushed
1canRed kidney beans, washed
1canBlack beans, washed
2eachChipotle peppers in adobo, puréed
2CVegetable broth
2eachGreen bell peppers, chopped
1eachYellow onion, diced
1TbspFresh garlic, minced
2tspChili powder
1TbspCilantro, chopped
2TbspVegetable oil
1smallJalapeño, freshly minced (optional)
1TbspBrown sugar
2eachBay leaf
2tspSmoked paprika
14 ozpackageExtra firm tofu (optional for extra protein)
  • In a large sauce pot, heat the oil. Add the onions, garlic, green peppers and jalapeños, and sauté 5-6 minutes.
  • Add the canned tomatoes, beans, chipotle peppers, vegetable broth, cumin, oregano, sugar, and chili powder. Add the bay leaf, smoked paprika and tofu and simmer 20 minutes, stirring frequently.
  • Add the cilantro, then season with salt and pepper.
Chef Charles MetzgerChef Charlie Metzger: “This chili is a super easy, healthy, comforting meal to make. Full of plant-based protein and fiber from the beans, veggies and tofu. In this bowl lies everything I want in a good batch of chili, its a one pot wonder. Top with fresh avocado, cilantro or sliced jalapeno and serve with sliced lime and cornbread.”

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