Classic Chili
Hearty plant-based classic chili with ground beef tofu kidney beans and chili beans perfect for cozy meals!
Servings: 6
Equipment
- Dutch Oven or Large Soup Pot
- Baking Sheet
Ingredients
- 1 batch My Tofu Ground Beef*
- 1 tbsp Olive Oil
- 1 White Onion Diced
- 1 Jalapeno Seeded and diced
- 1 Green Bell Pepper Diced
- 4 cloves Garlic Minced
- 1 tbsp Brown Sugar
- 1 tbsp Ancho Chili Powder Or regular chili powder but the ancho chili powder gives this chili a nice depth of flavor
- 1½ tsp Smoked Paprika
- 1 tsp Cumin
- 1 tsp Onion Powder
- ¾ tsp Sea Salt
- ¾ tsp Black Pepper
- 1¼ cups Vegtable Broth or Vegan Beef Broth
- 15 oz Kidney Beans Drained and rinsed
- 15 oz Chili Bean Drained and rinsed
- 28 oz Diced Fire Roasted Tomatoes Undrained
- 7 oz Fire Roasted Green Chilis
- ¼ cup Tomato Paste
- 1 tbsp Plant-Based Worcestershire Sauce
- ¼ tsp Liquid Smoke Optional
Optional Toppings
- Chives
- Cilantro
- Avocado
- Red Onions
- Green Onions
- Corn Chips
- Plant-Based Sour Cream**
- Plant-Based Shredded Cheddar Cheese
Instructions
- Prepare 1 batch of my tofu ground beef*
- Place a large soup pot or Dutch oven over medium heat. While the dutch oven is heating, dice the onion. Once the Dutch oven is heated, add the olive oil, let it heat then add the onion. Let the onion cook for about 5 minutes, stirring often, and add the jalapeno and green pepper. Cook for about 3 minutes, stirring often. Then add the minced garlic and cook until fragrant, about 30 seconds.
- Then add the spices, including the brown sugar, chili powder, ancho chili powder, smoked paprika, cumin, onion powder, black pepper, and salt. Stir and let the spices bloom, about 30 seconds.
- Next, add the broth, beans, Worcestershire sauce, tomatoes, tomato paste, chilies, and tofu ground beef.
- Bring to a boil and cook 1 to 2 minutes, stirring frequently. Reduce the heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop. Once done simmering, add in the optional liquid smoke and simmer for an additional 5 minutes.
- Ladle into soup bowls and top with your desired toppings, and enjoy!
- Storage Instructions: Store chili in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months.
- Reheating Instructions: Reheat on the stovetop over medium heat, stirring occasionally, until heated through. Add a splash of water or broth if it becomes too thick. From frozen, thaw overnight in the fridge or reheat gently on the stovetop over low heat, stirring occasionally, until fully heated through.