How to Make Vegan Chili

Healthy, hearty and virtually fat-free, this chili is easy to make and full of flavor. Try fresh cornbread (made with egg replacer) or French bread as a side. Cooking time is approximately 90 minutes to 2 hours, depending on how high the heat is. Serves 6.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 can (15.5 oz.) black beans
• 1 can (15.5 oz.) Roman beans
• 1 can (15.5 oz.) kidney beans
• 1 can (14.5 oz.) diced tomatoes
• 1 package (15 oz.) extra-firm tofu, cut into small pieces
• 1 large green pepper, chopped into small pieces
• 1 large red onion, chopped into small pieces
• 4 cloves garlic, minced
• 1 medium jalapeno pepper, chopped into small pieces
• 2 cups vegetable broth
• 2 tbsp. oregano
• 3 tbsp. cumin
• 2 tsp. chili powder
• 2 tbsp. extra virgin olive oil
• 1 medium bowl
• 1 large pot

1. Pour the vegetable broth, cubed tofu and 1 tbsp. cumin into the medium bowl. Dtir and let marinate .

2. Pour all 3 cans of beans and the can of tomatoes into the pot. Cook over low heat.

3. Add minced garlic, jalapeno pepper, oregano, 2 tbsps. cumin, chili powder and olive oil to the bean and tomato mixture. Mix thoroughly.

4. Cover and simmer for approximately 45 minutes.

5. Add onion and green pepper to the pot.

6. Pour the tofu and vegetable broth into the pot.

7. Simmer uncovered for approximately 45 minutes or until the beans and soft and the chili has thickened.

8. Set aside to cool for a few minutes.

Tips & Warnings

• Serve with bread on the side, garnished with vegan cheese, vegan sour cream or fresh salsa.
• Leftovers can be refrigerated or frozen.
• Instead of jalapeno pepper, you can use 2 tablespoons of hot sauce. Adjust the amount of jalapeno pepper or hot sauce according to your taste.

[lkcooper]

on 8/1/2008 This looks great! Although I don't know what a Roman bean is...