Vegan Chili Protein Packed

This protein-packed vegan chili is my answer for a deeply satisfying lunch or dinner that comes together with simple pantry staples and bold flavors. With beans, veggies, tomatoes, and tofu simmered in a spicy tomato sauce, it has become my most-cooked comfort food whenever chilly weather hits or I need a big batch meal to feed a crowd.

Ingredients

• Large onion: for sweetness and a foundational savory base choose a firm onion with tight skin

• Bell peppers: for crunch and color use any color you like but red adds the most flavor

• Carrots: for subtle earthiness and added nutrition pick smaller carrots for better flavor

• Canned beans: offer heartiness and protein you can mix types for varied flavor and texture

• Diced tomatoes and tomato sauce: for richness choose brands without added sugar

• Extra firm tofu: gives a slightly meaty texture and boosts protein opt for firm blocks that feel heavy for their size

• Chili powder: brings smoky heat so use fresh spices for best results

• Cumin: offers warmth and depth grind fresh if you have whole seeds

• Salt: awakens all the flavors adjust to taste especially if your tomato products contain salt

• Minced garlic: for a savory punch use fresh or store-bought

• Optional hot sauce and black pepper: let you tailor the heat to your liking

Step-by-Step Instructions

Start the Flavor Base:

If you want extra depth brown the chopped onion in a splash of olive or vegetable oil over medium heat for about eight minutes until golden and fragrant

Layer the Vegetables:

Add diced bell peppers and carrots stir them with the onions and let them soften for a few minutes to bring out their natural sweetness

Combine the Main Ingredients:

Pour in all the beans drained and rinsed the diced tomatoes tomato sauce and crumble the tofu with your hands or a fork into bite-sized pieces add it to the pot

Add the Spices:

Stir in the chili powder cumin salt and minced garlic then if you like more heat sprinkle in black pepper or a dash of hot sauce

Simmer for Richness:

Bring the pot to a steady boil over medium heat then lower it to a gentle simmer cover and let cook for forty-five minutes until the carrots are tender and flavors are blended fully

Taste and Serve:

Taste and adjust seasonings as needed ladle into bowls and serve piping hot

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This recipe always reminds me of winter weekends when everyone would gather around the kitchen waiting for the chili pot to finish simmering The extra firm tofu is my favorite addition because it soaks up all the seasonings and makes the chili hearty enough for even the biggest appetites

Storage Tips

Let the chili cool to room temperature before transferring it to airtight containers for the fridge It will last for up to a week and the flavors only get better as they meld together For longer storage portion into freezer-safe containers and freeze for up to three months Thaw in the fridge overnight then reheat gently on the stove or microwave

Ingredient Substitutions

You can swap beans based on what you have on hand chickpeas pinto beans black beans and kidney beans all work White beans like cannellini bring a milder flavor If you do not have tofu add another can of beans or use frozen corn or diced zucchini for a boost of texture For a spicier version stir in harissa chipotle powder or fresh jalapeño

Serving Suggestions

Spoon the chili into bowls and top with sliced avocado diced onion fresh cilantro or even vegan sour cream It pairs perfectly with warm cornbread rice or a side of tortilla chips For a hearty chili mac stir in cooked macaroni just before serving

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Chili and Its History

Chili is a dish with roots in Texan and Mexican cuisines traditionally built around slow-cooked meats beans and vibrant chiles This vegan version keeps the same spirit of comfort and spice but leans fully into the power of plant-based ingredients I love how it stays true to the warming heartiness of old-school chili stands while working for everyone at the table

Recipe FAQs

→ What types of beans work best in this chili?

Black beans, kidney beans, chickpeas, or pinto beans all add flavor and texture. Use your favorites or a combination.

→ Can I substitute tofu with extra beans?

Yes, you can replace tofu with another can of beans for an equally hearty and protein-rich result.

→ How can I adjust the spice level?

Increase the chili powder or add hot sauce for more heat. For mild chili, reduce or omit spicy additions.

→ How long does vegan chili keep?

Store leftovers in the refrigerator for up to a week, or freeze portions for up to three months.

→ What toppings pair well with this chili?

Try chopped herbs, avocado slices, vegan cheese, or a dollop of dairy-free sour cream to enhance flavor and texture.