The secret to a flavorful Vegan chili is heating the oil, herbs, and spices together before adding and sautéing the chopped onion! When onion is cooked and translucent, add crumbled tofu and mix thoroughly with a fork. (If adding beans gently fold into tofu mixture at this point.) Continue cooking for several minutes, until flavors combine, adding a little water if necessary. Then add the tomatoes and continue simmering until thoroughly heated and ready to serve! (We usually add a Tablespoon of maple syrup to combat the acid in the tomato.) From start to finish this recipe takes 30 minutes or less!
Ingredients:
About 2 Tablespoons Olive Oil (more may be added after adding onion &/or tofu)
3 teaspoons Organic Chili Powder (more or less to taste)
1/2 teaspoon Organic Garlic Powder (or to taste)
1 Tablespoon Dried Parsley
1/2 teaspoon Ground Cumin
1/4 teaspoon Cocoa Powder (optional)
Salt & Pepper to taste
1 Onion, chopped
1 Package Firm Tofu, drained and crumbled
1 28oz Can Diced or Crushed Tomatoes (add a little water if necessary to reach desired consistency)
1 Tablespoon Maple Syrup
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