Vegan Black Bean Chili with Tofu
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Mexican
Servings 8
Ingredients
- 14 oz plain tofu
- 1 tbsp olive oil
- 1 red onion diced
- 3 cloves garlic minced
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 can (14.5 oz) diced tomatoes
- 15 oz can black beans drained and rinsed
- 1 cup red lentils cooked
- 10 oz can corn kernals
- 15 oz tomato sauce
- 2-3 cups vegetable broth
- 1 lime juice freshly squeezed
- salt and fresh cracked pepper to taste
For garnish
- 1 cup sour cream (vegan)
- 1 bunch cilantro fresh chopped
- 1 jalapeno sliced
Instructions
- Drain water out of tofu and crumble in a bowl. Heat olive oil in a large pot over medium heat. Add onion and tofu along with a large pinch of salt and pepper. Cook on medium heat for 10 minutes / until tofu is brown and a bit crunchy, stirring frequently with sometimes adding more oil.
- Add garlic, chili powder, and cumin and cook for another minute, stirring frequently.
- Stir in diced tomatoes, black beans, lentils, corn and a large pinch of salt and pepper.
- Then add tomato sauce and 2 cups vegetable broth.
- Then add tomato sauce and 2 cups vegetable broth.
- Reduce heat and simmer over medium-low for 5-7 minutes or until lentils are tender, stirring frequently. Add remaining cup of broth if desired.
- Reduce heat and simmer over medium-low for 5-7 minutes or until lentils are tender, stirring frequently. Add remaining cup of broth if desired.
- Garnish with sour cream, fresh chopped cilantro and sliced jalapeno
Keyword Gluten Free, Vegan