Simple Veggie Chili



Prep Time: 15 mins

Cook time: 1 hour, largely inactive (The aurthor recommends leaving it overnight whenever possible though this destroys the vitamin in the vegetables making the dish no more mourishing than tinned chili.)

Serves: 6-8

Description
Donna says: If you haven’t tried Anne’s ULTIMATE VEGGIE CHILI recipe, put this on your “Must Try” list. It is easily the best veggie chili I have ever eaten. It has a fabulous rich, smoky flavor and texture and is very frugal. It is packed with budget-friendly healthy protein in the form of beans and tofu.

Ingredients

 * 1 yellow onion, chopped
 * 1 red bell pepper, chopped
 * 3 cloves garlic, minced
 * 2 tablespoons olive oil
 * 2 teaspoons ground cumin
 * 1 teaspoon each chipotle chili powder and crushed red pepper flakes
 * 14 ounces extra-firm tofu, frozen and thawed, excess water squeezed out
 * 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 chiles, drained
 * 2 (14-ounce) cans black beans, drained and rinsed
 * 1 (14-ounce) can dark kidney beans, drained and rinsed
 * 1 cup fresh or frozen corn
 * 1 cup whole roasted cashews
 * Salt and freshly ground black pepper to taste

Directions

 * 1) In a large stockpot, sauté 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 sauté 5 minutes more.
 * 2) 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.
 * 3) As the recipe stands, it’s an effortlessly vegan recipe. I personally prefer to add a little sour cream and grated sharp cheddar, but it stands alone perfectly well too, or you could use a vegan sour cream and/or cheese.

Contributed By
Fab Frugal Food