There are only so many plants (and occasional sweet treats!) that one can eat during the winter to satiate the desire for warm, hearty and healthy carbs that stick to your bones.
I’ve been craving vegetarian chili for weeks in this never-ending cold. I’ve been yearning for its warmth and healthy carbaliciousness to get me through yet another face-numbing day.
This vegetarian chili is all three of those things wrapped in one high-protein plant-based healthy package! I mean, bowl.
And it’s really quick and easy to make (even though the list of ingredients looks long and treacherous)! You can buy the no-salt black beans, kidney beans, corn, tomato paste and diced tomatoes in a can. This will cut your cooking down by a billion percent.
You can also boil them from scratch, but me, I have absolutely no time for that! If you do, have at it!
You can add your own salt (or not) so that you can keep your sodium in check. The rest- red bell pepper and onions- only need a quick chop and the rest are spices that give your chili that extra kick.
But the secret ingredient to giving this vegetarian chili a thick “meaty” (sorry vegan/vegetarian police!) texture, and an additional boost of protein, is tofu. After firm tofu has been frozen, and then defrosted, it becomes firmer and spongy.
Then, all you have to do is break it apart with your fingers until it crumbles into a “ground beef-like” texture like this:
Try it, and of course, make enough to pack for a healthy lunch everyday of the week!
Vegetarian Chili Recipe
1 Package firm tofu
1 15 oz can no-salt kidney beans, rinsed and drained
1 15 oz can no-salt black beans, rinsed and drained
1 15 oz can no-salt diced tomatoes
8 oz of canned no-salt corn
1 C zucchini, diced
1 red bell pepper, diced
1/2 C tomato paste
2 C vegetable broth
1 yellow onion, diced
3 garlic cloves, thinly sliced
1 T garlic powder
3-4 T chili powder
1 tsp cumin
salt and pepper to taste
1. Bring 1/2 C vegetable broth to a boil. Then, add the onions and garlic and and bring the heat to low. Sauté for about 2 minutes until translucent and soft.
2. Drain the tofu by squeezing it firmly with your hands. Then, crumble it between your fingers into the pot. Add the garlic powder, chili powder and cumin. Stir again.
3. Add all of the other ingredients, including the 1 1/2 C vegetable broth, into the pot and let simmer for 30 minutes on low heat.