Veggie Chili
Serves: 8 | Prep time: 30 minutes | Total time: 1 hour
I would like to propose a change to the English Lexicon and replace the idiom “there’s more than one way to skin a cat” with “there’s no wrong way to make your chili”. While competition and disagreement on approach is ingrained into the essence of chili, it is, by definition, a sum of many and interchangeable parts. I don't even know if I can call this a real recipe, as it’s different every damn time. This dish is simple, quick, and SPICY. I like this at the height of summer to make me sweat, or on a chilly fall day when I want something easy and hearty. Below is a loose outline for how I make mine, but seriously: Change whatever you want! *
*Add Corn! More peppers! Sweet Potato! A different bean! Seriously, there are no wrong answers within reason**!
**Don't be crazy and add like… broccoli.
Ingredients
1 batch of Andy’s Crispy Spicy Tofu
1 yellow onion, diced
3 cloves garlic, minced
1 jalapeño, seeds removed and finely chopped
2-3 chipotle peppers in adobo sauce, minced
2 tbsp cumin
1 tbsp cayenne pepper
1 15 oz can crushed tomatoes
2-3 cups veggie broth (depending on how thick you want it)
Directions
Heat oil in a large heavy-bottomed pot over
medium-high heat. Add in the garlic and cook until fragrant, about 1 minute.Toss in onions and about a tspn of salt and cook
until soft, 7-10 minutes.Add in spices, chipotle peppers and tomato paste;
sauté for 1 minute, scraping the bottom of the pan
and stirring often.Add in crushed tomatoes and broth, and bring to a boil.
Stir in beans and reserved tofu and simmer for 20 minutes, stirring often. Salt and pepper to taste.
Serve with sour cream, sliced avocado, maybe some queso, and top with cilantro. Adjust spice as needed!
