A delightful twist on classic chili, featuring tofu and a medley of beans for a hearty and satisfying meal.
Dice the onion, green pepper, and carrots into small pieces.
Uniformly diced vegetables ensure even cooking and a consistent texture.
Mince the garlic cloves finely.
Crushing the garlic slightly before mincing releases more flavor.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot before adding vegetables to prevent sticking.
Add the diced onion, green pepper, carrots, and minced garlic to the pot. Sauté until softened.
Stir frequently to prevent the garlic from burning.
Crumble the tofu into small pieces and add it to the pot.
Pressing the tofu beforehand removes excess water, improving its texture.
Sprinkle in the cumin, chili powder, salt, and black pepper. Stir well to coat the tofu and vegetables.
Toast the spices slightly in the pot to enhance their aroma.
Add the red kidney beans, white kidney beans, diced tomatoes, and tomato sauce to the pot. Stir to combine.
Rinse the beans before adding to reduce sodium content.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Taste and adjust the seasoning if needed. Serve hot, garnished with your favorite toppings.
Consider garnishing with fresh cilantro, a dollop of sour cream, or shredded cheese for added flavor.
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