Recipe: Perfect Tasty Tofu and Black Bean Vegetarian Chili

Tasty Tofu and Black Bean Vegetarian Chili. Read Customer Reviews & Find Best Sellers. Serve topped with avocado and cilantro. In a large skillet or wok, heat the olive oil over medium heat.

Skip the cheese on top, and it's vegan. Either way, this chili is hearty, healthy and incredibly delicious! Inspiration for Vegetarian Tofu Chili Recipe Pan-fried crispy tofu with black bean sauce（豆豉豆腐）. You can have Tasty Tofu and Black Bean Vegetarian Chili using 16 ingredients and 5 steps. Here is how you cook it.

Ingredients of Tasty Tofu and Black Bean Vegetarian Chili

1. Prepare 1/2 cup of olive oil.
2. You need 4 of onions, chopped.
3. Prepare 2 of green peppers, chopped.
4. Prepare 2 of red peppers, chopped.
5. Prepare 4 clove of of garlic, minced.
6. It's 1 of 14 oz package firm tofu, drained and cubed.
7. You need 4 of 15.5 oz cans of black beans, drained and rinsed.
8. You need 2 of 15 oz cans of crushed tomatoes.
9. Prepare 2 tsp of salt.
10. You need 1/2 tsp of ground black pepper.
11. Prepare 6 tbsp of chilli powder.
12. You need 2 tsp of ground cumin.
13. It's 2 tbsp of dried oregano.
14. You need 2 tbsp of distilled white vinegar.
15. It's 1 tbsp of tabasco sauce.
16. You need to taste of Shredded cheddar and sour cream, for garnishing..

And most important it is super fast, easy, and requiring just basic cooking skills. Fermented Chinese black beans is the underrated star for Chinese cuisine. This vegetarian and vegan chili recipe packs twice the protein punch with both beans and tofu as well as plenty of flavor from chili powder, bell peppers, mushrooms, and a touch of sugar to give it that little extra bit of something. We also like to add a touch of paprika into a vegetarian chili if we have some on hand, and we know a few vegetarians who swear by the flavor-enhancing properties.

Tasty Tofu and Black Bean Vegetarian Chili step by step

1. ***This recipe is better than regular chilli! Don't cut out out any seasonings, trust me. This batch fits in a big ole crock pot and freezes well. Also, the recipe calls for one package of tofu but I've been making it with two packages because the tofu is so yummy!! Enjoy! :))***.
2. Heat olive oil in a very large skillet over medium/high heat. Add onions, cook and stir until they start to become soft..
3. Add the green pepper, red pepper, garlic, and tofu. Cook and stir vegetables are lightly browned and tender..about ten minutes or so..
4. Set slow cooker to low. Pour in beans, veggie mixture, and tomatoes. Add ALL seasonings, stir well, and cover..
5. Cook for 6-8 hours. Garnish with shredded cheddar and sour cream..

Nobody even noticed that the TVP wasn't ground beef! Instead of all black beans, I used kidney, great northern, black, and pinto beans to give it a variety of color, texture and flavor. I also added some frozen corn to give it a little something extra. Roll inside corn tortillas and line up side by side in a pan. Top with a fried egg or mix with eggs to create a scramble.