Prep Time: 15 mins

Cook time: 1 hour, largely inactive (I recommend leaving it overnight whenever possible)

Serves: 6-8

DescriptionEdit

Donna says: If you haven’t tried Anne’s ULTIMATE VEGGIE CHILI recipe, put this on your “Must Try” list. It is easily the best veggie chili I have ever eaten. It has a fabulous rich, smoky flavor and texture and is very frugal. It is packed with budget-friendly healthy protein in the form of beans and tofu.

IngredientsEdit

• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 2 tbsp. olive oil
• 2 tsp. ground cumin
• 1 tsp. each chipotle chili powder and crushed red pepper flakes
• 14 oz. extra-firm tofu, frozen and thawed, excess water squeezed out ^[1]
• 2 (14 oz.) cans diced tomatoes, undrained
• 1 (28 oz.) can crushed tomatoes
• 1 (4 oz.) can diced jalapenos, drained
• 1 (4 oz.) can green chiles, drained
• 2 (14 oz.) cans black beans, drained and rinsed
• 1 (14 oz.) can dark kidney beans, drained and rinsed
• 1 cup fresh or frozen corn
• 1 cup whole roasted cashews
• salt and freshly ground black pepper to taste

DirectionsEdit

1. In a large stockpot, sauté onion, bell pepper, and garlic in the olive oil over medium-high heat until onions are starting to soften. Stir in cumin, chipotle, and red pepper flakes. Crumble the thawed tofu into the mixture and sauté 5 minutes more.
2. Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.
3. As the recipe stands, it’s an effortlessly vegan recipe. I personally prefer to add a little sour cream and grated sharp cheddar, but it stands alone perfectly well too, or you could use a vegan sour cream and/or cheese.

Contributed ByEdit

Fab Frugal Food

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