Bianca Phillips is a food blogger, cookbook author, and long-distance runner. She blogs daily at Vegan Crunk, and she’s the author of Cookin’ Crunk: Eatin’ Vegan in the Dirty South. She’s been vegan for 16 years and vegetarian for 26 years. She lives in Memphis, Tennessee, with her partner Paul, their rescued pit bull Maynard, and their four cats: Polaris, Gelfling, Ozzy, and Seymour.
Chipotle Chickpea Chili
Adapted from Cookinā Crunk: Eatinā Vegan in the Dirty South by Bianca Phillips
Yields 4 to 6 servings
2 tablespoons water or broth
1 onion, chopped
3 cloves garlic, minced
8 button mushrooms, sliced
1/2 pound extra-firm tofu, drained and cubed
1 canned chipotle pepper in adobo sauce, minced
1 28-ounce can low-sodium diced tomatoes
1 14-ounce can chickpeas, drained and rinsed
1 14-ounce can kidney beans, drained and rinsed
1/2 cup frozen corn
2 tablespoons tomato paste
2 tablespoons chili powder
1 teaspoon adobe sauce (from the canned chipotles)
1 teaspoon sea salt
1/4 teaspoon cumin
Heat the broth on medium heat in a large non-stick stock pot for a minute or so. Add the onions and cook for 2 to 3 minutes. If the liquid dries up before the onions have softened, add a couple more tablespoons of broth or water. Add the garlic and mushrooms and cook for another 5 minutes or until mushrooms begin to cook down slightly. Keep adding broth or water by the tablespoon to keep the veggies from burning or sticking to the pan.
Add the cubed tofu and chipotle pepper and cook for another 5 to 7 minutes or until tofu is lightly browned.
Add the tomatoes (and the juice from the can), chickpeas, kidney beans, corn, tomato paste, chili powder, adobo sauce, salt, and cumin. Turn heat to low, cover, and simmer for 30 minutes.