Gluten-friendly, vegan, dairy-free
from the kitchen of Chef Charlie
|26 oz||can||Tomatoes, crushed|
|1||can||Red kidney beans, washed|
|1||can||Black beans, washed|
|2||each||Chipotle peppers in adobo, puréed|
|2||each||Green bell peppers, chopped|
|1||each||Yellow onion, diced|
|1||Tbsp||Fresh garlic, minced|
|1||small||Jalapeño, freshly minced (optional)|
|14 oz||package||Extra 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 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.”|