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Ingredients
- 1/4 cup dry kidney beans
- 1/4 cup dry black beans
- 1/4 cup dry pinto beans
- 1/4 cup lentils
- 2 cans fire roasted, diced or crushed tomatoes
- 2 tbsp oregano
- 4 tbsp chili powder
- 2 tsp smoked paprika
- 1 tbsp ground cumin
- 4 cups water
Crunchy Tofu
- 1 block extra firm tofu
- 2 tbsp liquid aminos
- 3 tbsp nutritional yeast
- 1 tbsp garlic powder
- 2 tbsp oil I recommend avocado or sunflower oil
Toppings (optional)
- 1 bunch fresh parsley or cilantro, minced
- 1 cup tortilla chips, crumbled
- 2 fresh tomatoes, diced
- 1/4 cup vegan sour cream
- 4 stalks green onion, diced
Ingredients
Crunchy Tofu
Toppings (optional)
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Instructions
Chili
- Mix the dry beans, tomatoes, spices and water in your crockpot and set on low for 10 hours or high for 6 hours, or until beans are tender.
Crunchy Tofu
- Preheat your oven to 420°F. Press your tofu block between two clean towels or paper towels to remove some of the moisture. Next, crumble it by hand into a medium bowl. Mix together the aminos, nooch, garlic powder and oil and coat the tofu. Grease a cookie sheet and spread the tofu crumbles out evenly. Bake in the preheated oven for 25-30 minutes, until the edges start to get crispy. Once crisp, stir the tofu into the chili.
Recipe Notes
If you want a quick stovetop version, swap the dried beans for canned (1 can each) and cooko ver medium-high heat for 30 minutes.
When do you have your class?
Hi Evelyne,
You can schedule a private class any time you would like, or I may hold some public classes in the near future. You can email me at raquel@lovingcuisine.com to speak more. Thank you!
Raquel