Autumn Meaty Vegan Chili
Ingredients
- 1 sweet onion, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 jalapeño, minced
- 3 cans beans of choice, rinsed and drained
- 2 tablespoons tomato paste
- 1 (15 oz) can fire-roasted diced tomatoes
- 3 teaspoons Trader Joe’s chili seasoning
- 2.5-3 cups vegetable stock
- 1 teaspoon salt, or to taste
- 1 block firm tofu
- 2.5 tablespoons nutritional yeast
- 2 tablespoons liquid aminos
- 1 teaspoon Trader Joe’s chili seasoning
Preparation
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a large bowl, add nutritional yeast, liquid aminos, and 1 teaspoon Trader Joe’s chili seasoning, then stir to combine.
Crumble the tofu with your hands into the bowl and mix until well combined.
Scatter the mixture evenly on the baking pan and bake for 30 minutes, stirring halfway through.
Dry sauté the onion for 5-7 minutes.
Add the peppers and jalapeño and sauté a few minutes more until everything is soft.
Add the beans, tomato paste, diced tomatoes, and 3 teaspoons Trader Joe’s chili seasoning, then stir well to combine.
Add the vegetable stock and stir, then bring to a light boil and reduce to a light simmer.
Do not cover; the chili will thicken naturally.
Adjust the amount of stock based on desired thickness, and if too liquid, add an arrowroot or cornstarch slurry to thicken.
Simmer the chili for at least 30 minutes.
When ready to serve, add the cooked tofu and stir to combine.
Serve with your favorite toppings.
