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Vegan Smoky Chili

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A rich and smoky vegan chili made with two different kinds of beans, corn, and bell pepper. It’s hearty, has a deep flavor and is easy to prepare – perfect for a cozy dinner any time of the year.

Ingredients

  • 400g tofu
  • 2 tbsp nutritional yeast
  • 1-2 tbsp olive oil
  • your fav spices, e.g. 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cumin, 2 tsp Mexican spice, 1/2 tsp smoked paprika – you can’t go wrong here, so don’t stress it
  • 1 tbsp olive oil
  • 1 red onion, diced
  • 2 red bell peppers, diced
  • 4 cloves of garlic, pressed
  • 2 tbsp Mexican spice
  • 1.5 tsp cumin
  • 1.5 tsp oregano
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp cinnamon
  • 1 bay leaf
  • 2-3 tsp salt + pepper to taste
  • 2 tbsp tomato paste
  • 1 28 oz can tomatoes
  • 1 cup vegetable broth
  • 1 15 oz can kidney beans
  • 1 15 oz can black beans
  • 1/2 cup corn (frozen is a great choice)
  • 1 tbsp of your favorite barbecue sauce
  • 1 tsp liquid smoke
  • 1 tsp cocoa powder
  • 1 tsp white wine vinegar

Instructions

  1. Prepare the tofu: Crumble the tofu into a bowl and mix with nutritional yeast and spices. Bake in the oven for about 25 minutes, or until it has a nice crust.
  2. For the chili, heat the olive oil in a big pot. Add the onions on low to medium heat and saute until translucent. Add the garlic, spices, bay leaf, salt, pepper, and tomato paste. Stir and let cook for about 30 seconds.
  3. Add the can of tomatoes, crushing the tomatoes in your hands as you go. Add the vegetable broth, beans, and corn. Let cook for about 15-30 minutes – the longer, the more flavorful the result.
  4. When the chili is done, add the last ingredients: barbecue sauce, liquid smoke, cocoa powder, and white wine vinegar. 
  5. Serve with some cornbread, whole-grain rice, or enjoy on its own.

Find it online: https://vegannomnom.com/vegan-smoky-chili/