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HOW TO MAKE AMAZING TOFU CHILI
A FEW MORE POINTERS…
- This stuff is freezer friendly! Make a double batch and freeze half for later.
- If you’re not into beer, just swap it out with an equal amount of vegetable broth.
- If you do use beer, check with barnivore to make sure the variety you choose is vegan.
- Adjust the spice level to your liking. I keep mine mild because my husband isn’t into super spicy food, but feel free to up the heat with as much cayenne pepper and hot sauce as you like.
Spicy Tofu Chili
Ingredients
- 2 tablespoons olive or canola oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 (14 ounce) package extra firm tofu, preferably frozen and thawed
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ancho chile powder
- Cayenne pepper to taste, (optional)
- 2 (14 ounce) cans fire roasted tomatoes
- 2 tablespoons tomato paste
- 1 (14 ounce) can black beans, drained and rinsed
- 1 (14 ounce) can kidney beans, drained and rinsed
- 1 cup vegan ale
- 1 cup frozen corn, thawed
- Salt and pepper to taste
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