Vegan Black Bean Chili with Tofu

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 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

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