Recipe: Yummy Tasty Tofu and Black Bean Vegetarian Chili

Recipe: Yummy Tasty Tofu and Black Bean Vegetarian Chili Delicious, fresh and tasty.
Tasty Tofu and Black Bean Vegetarian Chili. Tasty Tofu and Black Bean Vegetarian Chili Sooo good, especially with corn bread! Recipe: Yummy Tasty Tofu and Black Bean Vegetarian Chili. Tasty Tofu and Black Bean Vegetarian Chili.
Ingredients of Tasty Tofu and Black Bean Vegetarian Chili.
Vegetarian Black Bean Chili happens to be my very favorite chili ever!
I have it at least once a week, sometimes twice!
You can cook Tasty Tofu and Black Bean Vegetarian Chili using 16 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Tasty Tofu and Black Bean Vegetarian Chili
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Prepare of olive oil.
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It’s of onions, chopped.
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It’s of green peppers, chopped.
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Prepare of red peppers, chopped.
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You need of of garlic, minced.
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It’s of 14 oz package firm tofu, drained and cubed.
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You need of 15.5 oz cans of black beans, drained and rinsed.
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Prepare of 15 oz cans of crushed tomatoes.
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You need of salt.
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It’s of ground black pepper.
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It’s of chilli powder.
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Prepare of ground cumin.
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Prepare of dried oregano.
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It’s of distilled white vinegar.
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Prepare of tabasco sauce.
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It’s of Shredded cheddar and sour cream, for garnishing..
This chili is delicious all year round, but when fall arrives and there's a chill in the air, I'm inspired to have chili night as often as possible.
Nobody even noticed that the TVP wasn't ground beef!
Instead of all black beans, I used kidney, great northern, black, and pinto beans to give it a variety of color, texture and flavor.
I also added some frozen corn to give it a little something extra.
Tasty Tofu and Black Bean Vegetarian Chili instructions
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This recipe is better than regular chilli! Dont cut out out any seasonings, trust me. This batch fits in a big ole crock pot and freezes well. Also, the recipe calls for one package of tofu but I've been making it with two packages because the tofu is so yummy!! Enjoy! :)).
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Heat olive oil in a very large skillet over medium/high heat. Add onions, cook and stir until they start to become soft..
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Add the green pepper, red pepper, garlic, and tofu. Cook and stir vegetables are lightly browned and tender..about ten minutes or so..
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Set slow cooker to low. Pour in beans, veggie mixture, and tomatoes. Add ALL seasonings, stir well, and cover..
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Cook for 6-8 hours. Garnish with shredded cheddar and sour cream..
Bring chili to boil, stirring occasionally.
Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring.
In the meantime make the filling: Mix the canned beans (drained, rinsed) with the cheese.
Season the mixture with salt and pepper.
If using plain black beans, add a teaspoon of cumin and chili powder.