“The Best Vegan Chili Ever”

Adapted to be WFPB from the award winning recipe that beat non-vegan chilis in a cook-off. Original recipe found at www.itdoesnttastelikechicken.com

Ingredients

For the Chili:

1 yellow onion, chopped
4 cloves garlic, minced or pressed
2 cans (28 oz/796 ml each) diced tomatoes, (6 ½ cups)
1 can (19 oz/ 540 ml) black beans, drained and rinsed (or 2 cups cooked beans)
1 can (19 oz/ 540 ml) kidney beans, drained and rinsed (or 2 cups cooked beans)
1 cup water, (plus more if needed)
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon maple syrup
1 teaspoon salt
1 teaspoon smoked paprika
¼ - ½ teaspoon cayenne powder, (optional for spice)

Meaty Tofu Crumbles:

(For JumpStart Compliance, omit crumbles or use tempeh instead of tofu)

1 tablespoon vegetable broth

2 tablespoons nutritional yeast

1 tablespoon soy sauce, (gluten-free if preferred)

1 block (12 oz/ 350 g) extra-firm tofu, drained (no need to press it)

Instructions

• For the Chili: Heat a large pot to high heat. Lower to medium and add the onion and garlic. Sauté until the onion is translucent and just begins to brown, about 5 minutes, adding a little bit of water as needed to prevent sticking. Add the tomatoes, beans, water, and all of the spices. Bring to a boil and then reduce to simmer and continue to simmer with the lid off for 1 hour, giving it a stir every now and then. If the chili gets too thick, add water as needed to reach your desired consistency.
  

• For the Tofu Crumbles: Preheat your oven to 350℉ (180℃). Line a large baking sheet with parchment paper.
  

• In a large bowl, mix nutritional yeast, broth, and soy sauce. Break the tofu into a few large chunks and add them to the bowl, then us a potato masher to mash the tofu into crumbles. Stir the tofu crumbles well making sure all of the tofu is evenly coated in nutritional yeast mix.
  

• Spread the tofu crumbles evenly over the prepared pan. Bake for 40 - 45 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nicely browned. The smaller crumbles will be darker than the larger crumbles, and that's good because it will provide a variety of texture to the chili. Remove from the oven and set aside.
  

• Once the chili has simmered for an hour, stir in the tofu crumbles into the chili and continue to cook for another 5 minutes. This will allow the tofu to absorb the sauce and become chewy. Serve hot with toppings of choice or even a side of cornbread if desired.