Description
This hearty and flavorful Spicy Tofu Chili is a vegan-friendly dish packed with protein and vibrant spices. Featuring crumbled tofu, fire-roasted tomatoes, black and kidney beans, and a blend of aromatic chili powders, this comforting chili simmers to perfection and is perfect for a satisfying meal that’s full of warmth and spice. Serve it with your favorite toppings like vegan sour cream, avocado slices, and chopped scallions for a delicious, nourishing bowl.
Ingredients
Chili Base
- 2 tablespoons olive or canola oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 (14 ounce) package extra firm tofu, preferably frozen and thawed
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ancho chile powder
- Cayenne pepper to taste (optional)
- 2 (14 ounce) cans fire roasted tomatoes
- 2 tablespoons tomato paste
- 1 (14 ounce) can black beans, drained and rinsed
- 1 (14 ounce) can kidney beans, drained and rinsed
- 1 cup vegan ale
- 1 cup frozen corn, thawed
- Salt and pepper to taste
Toppings (optional)
- Vegan sour cream, cashew cream, or yogurt
- Hot sauce
- Chopped scallions
- Avocado slices
Instructions
- Heat the oil: Coat the bottom of a large pot with olive or canola oil and place it over medium heat to warm up.
- Sauté vegetables: Once the oil is hot, add diced onion and red bell pepper. Sauté for about 5 minutes until the onion becomes soft and translucent, releasing their natural sweetness.
- Add garlic and tofu with spices: Stir in minced garlic and crumble in the tofu. Sprinkle chili powder, ground cumin, paprika, ancho chile powder, and cayenne pepper (if using). Continue cooking and stirring for about 5 more minutes until the tofu starts to lose moisture and dry up slightly, allowing it to soak in the spices.
- Add tomatoes, beans, tomato paste, and ale: Pour in the fire-roasted tomatoes, tomato paste, black beans, kidney beans, and vegan ale. Increase heat and bring the mixture to a simmer, combining all the flavors.
- Simmer the chili: Reduce heat to low and let the chili simmer gently for at least 30 minutes, stirring occasionally to prevent sticking. You can simmer up to 90 minutes for deeper flavor. If the chili becomes too thick, add a small amount of water to maintain desired consistency.
- Add corn: Stir in thawed frozen corn and let it cook for about 2 minutes until heated through, adding sweetness and texture to the chili.
- Season and taste: Remove the pot from heat. Taste the chili and season with salt and pepper according to your preference.
- Serve with toppings: Ladle the chili into bowls and garnish with your choice of toppings such as vegan sour cream, cashew cream or yogurt, hot sauce, chopped scallions, and avocado slices for extra creaminess and flavor.
Notes
- For best texture, freeze and thaw the tofu before cooking to remove excess moisture and improve its ability to absorb flavors.
- Adjust cayenne pepper to control the heat level according to your spice preference.
- You can substitute the vegan ale with vegetable broth if you prefer a non-alcoholic version.
- If cooking time is limited, simmering for at least 30 minutes will still yield great flavor.
- Leftovers keep well refrigerated for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
