Ingredients with Measurements:
- 1 block of firm tofu, drained and crumbled
- 1 cup of TVP (textured vegetable protein)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can of diced tomatoes (14 oz)
- 1 can of kidney beans, drained and rinsed (14 oz)
- 1 can of black beans, drained and rinsed (14 oz)
- 1 can of corn, drained (14 oz)
- 2 tbsp of chili powder
- 1 tsp of cumin
- 1 tsp of smoked paprika
- 1 tsp of oregano
- 1 tsp of salt
- 1/2 tsp of black pepper
- 2 cups of vegetable broth
- 2 tbsp of olive oil
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until fragrant, about 2-3 minutes.
2. Add the crumbled tofu and TVP to the pot and stir to combine. Cook for 5-7 minutes, stirring occasionally, until the tofu and TVP are lightly browned.
3. Add the chopped bell peppers, diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the pot. Stir to combine.
4. Pour in the vegetable broth and bring the chili to a simmer. Reduce the heat to low and let the chili cook for 30-40 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
5. Serve the chili hot, garnished with your favorite toppings.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 280
Fat: 8g
Protein: 18g
Carbohydrates: 38g
Fiber: 12g
Sugar: 7g
Sodium: 950mg
Substitutions for ingredients:
- You can use any type of beans you like in this recipe, such as pinto beans or navy beans.
- If you don't have TVP, you can use more crumbled tofu or add extra beans instead.
- You can use fresh or frozen corn instead of canned corn.
Variations:
- Add diced jalapeño peppers for extra heat.
- Use different spices to change up the flavor, such as chipotle powder or curry powder.
- Add diced sweet potatoes or butternut squash for a sweeter chili.
- Use quinoa instead of TVP for a higher protein option.
Tips and tricks:
- Make sure to drain and press the tofu before crumbling it, to remove excess moisture.
- If the chili is too thick, add more vegetable broth to thin it out.
- If the chili is too thin, let it simmer for a bit longer to thicken up.
- Serve the chili with cornbread or tortilla chips for a crunchy texture.
Storage instructions:
Store leftover chili in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the chili in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chili in bowls, topped with shredded cheese, diced avocado, and fresh cilantro.
Garnishes:
- Shredded cheese
- Diced avocado
- Fresh cilantro
- Sour cream or Greek yogurt
- Sliced jalapeño peppers
Pairings:
- Cornbread
- Tortilla chips
- Rice
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled corn on the cob
- Garlic bread
Troubleshooting advice:
- If the chili is too spicy, add a dollop of sour cream or Greek yogurt to cool it down.
- If the chili is too salty, add a splash of lemon juice or vinegar to balance out the flavors.
Food safety advice:
- Make sure to cook the chili until the vegetables are tender and the flavors have melded together, to ensure that it is fully cooked.
- Store leftover chili in the refrigerator within 2 hours of cooking.
- Reheat leftover chili to an internal temperature of 165°F before serving.
Food history:
Chili is a popular dish in the United States, especially in the Southwest. It is believed to have originated in Texas in the late 1800s, where it was made with beef, chili peppers, and spices. Today, there are many variations of chili, including vegetarian and vegan versions.
Flavor profiles:
This tofu and TVP chili is savory, smoky, and slightly spicy, with a hearty texture from the beans and vegetables.
Serving suggestions:
Serve this chili as a main dish for lunch or dinner, with your favorite toppings and sides. It is also great for meal prep, as it can be stored in the refrigerator or freezer for later.
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