Veggie chili is just as filling as a bowl of the meatiest kind — especially when you make it with this recipe. If you've got guests who aren't interested in chowing down next to the campfire on a meaty dish, this is the best alternative.
Be sure to set out bowls of grated cheeses, raw onions, and tortilla chips to allow your cowpokes to build their own super bowls of chili.
- 2 cup dry pinto beans
- One 14-ounce cake firm tofu, thawed if frozen
- 2 tablespoons soy sauce or tamari
- 1 tablespoon tomato paste
- 1 tablespoon peanut butter
- 1 teaspoon onion powder
- ¼ cup water
- 4 tablespoon vegetable oil
- 1 large bell pepper, diced
- 1 large onion, chopped
- 2 cloves garlic, minced finely
- 2 cups tomatoes, chopped (fresh or canned)
- 2 cups tomato sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon dry mustard
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- Salt, to taste
- Freshly ground pepper, to taste
- Grated cheeses, for garnish
- Raw sliced onions, for garnish
- Tortilla chips, for garnish
Check beans carefully for rocks and wash very well. Cover with plenty of cold water in a large pot and cook the beans until they are tender, about 90 minutes. Pour off any excess water once the beans are cooked. Squeeze the excess water out of the tofu and crumble into bite-size pieces, or for a more even look, cut into 1-inch cubes.
In a mixing bowl, combine the soy sauce (or tamari), tomato paste, peanut butter, onion powder, water, and 1 tablespoon of oil. Whisk well and pour over the tofu until it is evenly coated. Fry tofu in 2 tablespoons of oil until all liquid is absorbed and the tofu is browned. Set aside.
In a large frying pan, sauté bell pepper, onion, and garlic in 1 tablespoon of oil until the onions are translucent. Add this and the tofu to the cooked beans. Stir in the remaining ingredients and cook over low heat till warmed through, approximately 30 minutes.