Best Vegan Chili – How to Make Vegan Chili at Home
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It has been nose-nipping, fingertips feel like theyāre falling off, wonder why I donāt own snow pants, scarf wrapped high enough to meet my hat so that I just have a wee slit to see through, kinda cold this week. That and I seem to have one of those never-ending colds that donāt want to go away, no matter how much I ignore it. (I admit there are better cold remedies).
So between the two colds, all I wanted was something insanely delicious, hearty, satisfying, a big olā pot of warm me up from the inside. And then it happened, I made The Best Vegan Chili Ever!!!
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See what I mean? Donāt you just was t to bite that spoon!?
No really, this is serious stuff, friends. This isnāt the first pot of vegan chili that Iāve ever made. Iāve cooked up many of those three bean type chili recipes in the past, which are good, but they never feel particularly special to me. They were missing that oomph.
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Today, the colds must have sparked some mad scientist creativity, because I decided to use a similar method to prepare tofu that I use in my Tofu Bolognese. The key is that the tofu is seasoned and then dried out in the oven. Then when you stir it into the sauce, it gets this gorgeously chewy, amazing, canāt-stop-eating texture. I used this same technique in this vegan chili recipe, and let me tell you, it was seriously the best idea ever.
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