I didn’t create this recipe, my friend Genna did after some gentle prodding that went something like this:
“Genna, I really like Amy’s spicy chili but I feel like I can make a super big batch of it myself for cheaper. SOS send help!!!!” “I have a recipe, I’ll get it for you later.”
And then later I got a Facebook message saying that she couldn’t find her recipe so she recreated it to make sure she had gotten it right. It’s so good.
Ingredients:
- 1 block extra firm tofu, mashed
- 1 big can diced tomatoes (I used 2 smaller cans, which is a few oz. more)
- 1 can black beans
- 1 can great northern white beans
- 1 can kidney beans
- 1 tbsp coconut oil (or oil of your choice)
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 jalapeños, minced
- 1 c frozen corn
- 2 tbsp cumin
- 2 tbsp chili powder
- 1 tbsp garlic powder
- 1 tsp liquid smoke
Steps for cooking in a slow cooker:
- Pre-cook onion and garlic a tad in the oil (I used olive, Genna uses coconut.)
- Put drained block of tofu into pot and smash it up to save on dishes.
- Add everything else to the pot/slow cooker EXCEPT liquid smoke. Beans should be drained & rinsed. Tomatoes should include liquid. Stir well
- Cook on high for 4 hours and then low for 2. Check in on it and stir periodically. Enjoy with your choice of toppings. I like immediately un-veganing it by adding cheese and scooping some of the chili with tortilla chips.
The tomatoes and tofu will eventually release liquids, I promise. I was skeptical at first but the resulting chili was the perfect thickness. And it was so good that my father, who has probably never even had tofu before enjoyed it!
