Tofu in chili? Oh, absolutely. This vegan chili is packed with bold flavors and a hearty texture that’ll have everyone going back for seconds. Thanks to crumbled tofu, which soaks up all the smoky, zesty goodness of Frontier Co-Op’s on-point Mexican Fiesta Seasoning, every bite is loaded with comforting, chili-spiced deliciousness. A splash of tamari adds depth, while juicy tomatoes and tender pinto beans bring it all together. Top it off with lime, cilantro and a sprinkle of dairy-free cheese, and you’ve got a cozy, flavor-packed bowl ready in about an hour.
Hearty Vegan Chili
- 2 tsp. olive oil
- 1 lb. extra-firm tofu (crumbled)
- 1 clove garlic (minced)
- 2 Tbsp. Frontier Co-Op Organic Chopped White Onion
- 4 cups cooked pinto beans
- 20 oz. canned whole tomatoes
- 3 Tbsp. Frontier Co-Op Non-GMO Mexican Fiesta Seasoning
- 1 Tbsp. tamari
Optional garnishes
- Lime wedges
- Cilantro
- Dairy-free cheese
- Green onions
- In large saucepan over medium, heat olive oil. Add tofu, minced garlic and chopped onion. Sauté until onions are hydrated and tender and tofu is browned.
- Add remaining ingredients and stir until well combined.
- Bring to low boil. Reduce heat and simmer 30 minutes.
- To serve, garnish with lime juice, cilantro, dairy-free cheese and/or green onions.
Get the ingredients you’ll need (and more!) from Vitacost.
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