====== Chili ======

> 45 minutes.

  - Oven to 350F.
  - Mix:
    - **2 Tbsp soy sauce**
    - **2 Tbsp nutritional yeast**
    - **2 tsp chili powder**
    - **1 tsp smoked paprika**
    - **1 block firm tofu** crumbled into the mix
  - Spread evenly on a baking sheet and bake for 30 minutes, stirring halfway through.
  - Add **2 Tbsp** olive oil to a large pot over medium heat.
  - Dice **1 medium sweet onion** and saute 3-4 minutes until clear.
  - Add **3-4 cloves minced garlic** for 1 more minute.
  - Add:
    - **Two 28oz cans crushed tomatoes**
    - **Two 15oz cans black beans** (drained and rinsed)
    - **One 15oz can kidney beans** (drained and rinsed)
    - **1 cup water**
    - **3 Tbsp chili powder**
    - **2 tsp ground cumin**
    - **1 Tbsp maple syrup**
    - **1 Tbsp cocoa powder**
    - **1 tsp smoked paprika**
    - **1/4 tsp cayenne**
    - **1 tsp salt**
  - Bring to a boil, then reduce heat and simmer for 20 minutes.
  - Pulse with an immersion blender.
  - Stir in the tofu crumbles.
  - Serve with (options)
    - **sour cream**
    - **cilantro**
    - **cheese shreds**
    - **chives**

Recommeded with [[cornbread]].

Based on [[https://www.noracooks.com/ultimate-vegan-chili/|Nora Cooks "Ultimate Vegan Chili"]]

{{tag>soup}}