Four Bean Vegan Chili With Mushrooms -

Four Bean Vegan Chili With Mushrooms

Healthy and easy tofu chili that is deliciously spicy and hearty enough for the hungriest of appetites.

Course: Main Course

Cuisine: American

Keyword: chili, dairy-free, egg-free, fiber-rich, gluten-free, healthy meals, low fat, nut-free, plant-based, tofu, tofu chili, vegan chili

Servings: Servings

Author: Mary Krick

1 pkg Organic firm tofu ~ previously froze and excess liquid removed and chopped or crumbled.
2 cups Fresh mushrooms ~ chopped ~ I use button or Portobello
1 Medium Onion ~ finely chopped
1 tsp Minced garlic
4 15.5 ounce cans of beans ~ drained and rinsed ~ any combination you like. I used dark red kidney beans black beans, red beans, and pinto beans
2 15.5 ounce Cans of tomato sauce
2 14.5 ounce Cans of diced tomatoes ~ pureed
1 tsp Cumin
1 tsp Salt
1/4 tsp Ground black pepper
2-3 tbsp Chili powder I use 3
1 1/2-2 cups Water

In a large kettle sauté onions, garlic, and mushrooms in a small amount of water, about 1/4 cup.
Add seasonings and tofu. Crumble the tofu as you add it so it resembles ground meat. I break it up while I’m cooking it too.
Sauté a few minutes more, adding 1/4 cup more water if needed or some of the pureed tomatoes.
Bring to a boil and simmer at least 30 minutes, stirring occasionally. Add up to 1/2 cup of additional water if chili seems a little thick. Thickness can vary depending on personal preference.1
Pour in all the beans and the tomatoes, stirring well.
Serve up with optional toppings!

Optional Toppings:
purple onion chopped finely for garnish
grated Mexican blend or cheddar non-dairy cheese

Serving: 1Serving