when I was little, chilli was one of my favourite meals. I would come home from school on a Monday afternoon (my dad’s day off) and enter the house to the smell of the spice scented kitchen, where the chilli was already simmering. This recipe does not call for simmering the chilli for hours like my dad always did, but it still has the same nostalgic and comforting taste, and as an added plus (because I no longer live with my spice intolerant mother and younger brother,) this ones a little spicier than the one I had growing up too. This recipe uses tofu instead of meat, but because I used bone broth I won’t claim it’s vegetarian. If you’re a vegetarian, just substitute the bone broth for vegetable broth and you’re good to go! I use bone broth because of the ample health benefits, I have very low immunity and am sick often, so I need to take the nutrition where I can get it. This is why in most of my soup recipes I’ll use bone broth. I even use bone broth in my hot chocolate a lot! Especially in the winter, when I’m sick, or when I’m recovering from illness (if you guys are interested in how I do that let me know!) Anyways, this recipe tastes really good when served right away or as leftovers, it can be frozen and reheated easily and seamlessly, and of course, my favourite-it’s perfect for chilli cheese fries! This recipe also uses mostly canned vegetables, which makes this recipe very accessible and easy to measure.
Ingredients:
- 1-2 tbsp. olive oil
- 1 onion
- 1 red bell pepper
- 1 green bell pepper
- 3 jalapeños, if you like a less spicy version, you can add less jalapeño (or omit entirely,) if you like it more spicy you can add extra.
- 1 tbsp. minced garlic
- 1 pkg. extra firm tofu
- 1 can white beans
- 1 can kidney beans
- 1 can green chillies
- 1 can niblet corn
- 1 can crushed tomatoes (I like fire roasted for this recipe, but regular will work fine)
- 1 can tomato paste (I know that other places do not sell tomato paste by the can but I’m not sure how much this is in tbsp, I do know that it is 156 mL)
- 3 cups broth of choice (I’m using bone broth)
- salt, to taste
- pepper, to taste
- chilli powder, to taste
- cumin, to taste
- paprika, to taste
- garlic powder, to taste
- onion powder, to taste
- crushed red pepper flakes, to taste
- sumac, to taste (this ones optional, I just really like it.)
- green onions, sour cream, and grated cheddar cheese to top, if your heart desires!
Chop up your onion, bell peppers, and jalapeño into small little pieces. WASH YOUR HANDS AFTER CHOPPING THE JALAPENOS! DO NOT REPEAT MY MISTAKES!
Add all your chopped veggies into a large nonstick soup pot with your olive oil and cook down on medium heat until the whites of your onions start to become translucent. Then, add your garlic and cook for another few minutes.
Crumble your tofu directly into the pot and mix into your veggies, breaking up bigger chunks with your spoon. You can start to add your first batch of seasoning here too, (just add seasoning until your heart tells you to stop, you can always add more later!) and mix in your seasoning well.
Add your tomato paste and stir well, letting your veggies cook in the tomato paste for a few minutes.
Add all canned beans and vegetables and your broth of choice and stir well. Once it is all heated, taste test and adjust seasonings to your liking, (keeping in mind that flavours will deepen once the soup has simmered.)
Turn the heat up to a medium high and bring the soup to a simmer for half an hour.
Garnish with sour cream, grated cheddar cheese, and green onion and voila! You have a lovely bowl of tofu chilli!
Thank you for reading my friends! As always, if you try this recipe drop a comment and let me know how you liked it! If you’re new around here, I encourage you to look at my “about” page, and if you still like me, I would love to have you as a subscriber! Have a lovely day my friends and I will see you later!
Leave a Reply