Hearty Vegan Chili
1 onion
3 ribs celery
1 bell pepper
1 large carrot
1 tbsp soy sauce
2 tbsp minced garlic
1 tsp onion powder
1 tsp garlic power
1 tsp cumin
1 tsp smoked paprika
1 tbsp oregano
1 tbsp Chili powder blend
1/2 tsp red pepper flakes
1/2 tsp black pepper
1 can tomato paste (156ml)
2 tbsp molasses
2 tbsp date powder (or brown sugar or maple syrup)
2 tbsp pickled jalapeƱos
1/2 block crumbled extra firm tofu (200g)
2 cans diced tomatoes (540ml each)
4-5 c mixed beans (I cooked mine from dried)
If cooking beans from dried I used a 5 bean medley. I used my IP and I pressure cooked 2.5 c of dried beans for 15 mins then NPR. Just use enough water to cover the beans by about 1 inch. Drain the beans once cooked.
Other wise you can used canned beans. Any beans you prefer. I like black beans, chickpeas and kidney beans in my Chili.
In a soup pot on medium heat water sautƩ the onions, celery, peppers and carrots with the soy sauce. Water sautƩ for about 5 minutes until the onions sweat down alittle. Add in the garlic and spices and stir to combine well.
Next add in the tomato paste, molasses, sugar of choice, pickled jalapeƱos and crumbled tofu. Stir to coat tofu well.
Add in the tomatoes and the beans and bring the soup pot to a simmer. Simmer covered for about 20-30 mins.
Serve!
Music: Jingle Bells
Musician: Kevin MacLeod
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