{"id":7465,"date":"2025-05-09T21:06:36","date_gmt":"2025-05-09T21:06:36","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7465"},"modified":"2026-01-01T18:59:18","modified_gmt":"2026-01-01T18:59:18","slug":"vegan-chili","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/vegan-chili\/","title":{"rendered":"Vegan Chili"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Vegan Chili<\/span><\/h2>\n
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A big pot of chili is an easy way to feed a crowd.<\/span>
<\/div>Note that this chili recipe calls for frozen tofu. Simply put a block of tofu in its original, unopened packaging in the freezer until you need it. Freezing tofu changes its texture by making it more porous. When you defrost it for use, it absorbs more of the flavors in whatever liquid it is being cooked or marinated in.<\/span><\/div>\n
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Author: <\/span>Lisa Murray<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> small<\/span> yellow onion<\/span> diced.<\/span><\/li>
  • 2<\/span> green bell peppers<\/span> diced.<\/span><\/li>
  • 3<\/span> ribs<\/span> celery<\/span> diced.<\/span><\/li>
  • 3<\/span> cloves<\/span> garlic<\/span> minced.<\/span><\/li>
  • 3<\/span> carrots<\/span> thinly sliced.<\/span><\/li>
  • 2<\/span> tablespoons<\/span> chili powder.<\/span><\/li>
  • 1<\/span> tablespoon<\/span> ground cumin.<\/span><\/li>
  • 1<\/span> teaspoon<\/span> dried oregano.<\/span><\/li>
  • 1<\/span> teaspoon<\/span> dried basil.<\/span><\/li>
  • 1<\/span> teaspoon<\/span> salt.<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> cayenne pepper<\/span> optional.<\/span><\/li>
  • 2 x<\/span> (15oz) cans<\/span> red kidney beans<\/span> drained.<\/span><\/li>
  • 2 x<\/span> (15oz) cans<\/span> pinto beans<\/span> drained.<\/span><\/li>
  • 2 x<\/span> (15oz) cans<\/span> fire-roasted diced tomatoes.<\/span><\/li>
  • 1 x<\/span> (28oz) can<\/span> crushed tomatoes.<\/span><\/li>
  • 8<\/span> ounces<\/span> tofu<\/span> (freeze beforehand in package, then thaw and cut into half-inch cubes or smaller.)<\/span><\/li>
  • 1<\/span> cup<\/span> low-sodium vegetable broth<\/span> (or water).<\/span><\/li>
  • Optional toppings: chopped scallions<\/span> cilantro, nutritional yeast, shredded vegan cheese.<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Pour a little olive oil to cover the bottom of a large pot and heat on medium. Add the onion, celery, and green pepper, stirring occasionally, until onions are translucent. Reduce heat to medium-low and add the garlic and carrots along with the chili powder, cumin, oregano, basil, salt and optional cayenne pepper. Saut\u00e9 for an additional two to three minutes.<\/div><\/li>
    • Add the kidney beans, pinto beans, tomatoes, tofu and the vegetable broth or water to the pot. Bring everything to a boil over high heat, and then reduce the heat to a simmer. Cover and cook for 10 minutes. Remove the lid and cook uncovered for five to seven additional minutes, until the carrots are tender and the chili reaches your desired thickness. Stir occasionally, to make sure nothing sticks to the bottom of the pot.<\/div><\/li>
    • Serve warm and top as desired. Leftovers can be stored in the refrigerator in an airtight container for up to five days. You can also store leftovers in Mason jars in the freezer, and pull out when you need a quick lunch or dinner.<\/div><\/li><\/ul><\/div><\/div>\n
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