Chili

45 minutes.

1. Oven to 350F.
2. Mix:
   1. 2 Tbsp soy sauce
   2. 2 Tbsp nutritional yeast
   3. 2 tsp chili powder
   4. 1 tsp smoked paprika
   5. 1 block firm tofu crumbled into the mix
3. Spread evenly on a baking sheet and bake for 30 minutes, stirring halfway through.
4. Add 2 Tbsp olive oil to a large pot over medium heat.
5. Dice 1 medium sweet onion and saute 3-4 minutes until clear.
6. Add 3-4 cloves minced garlic for 1 more minute.
7. Add:
   1. Two 28oz cans crushed tomatoes
   2. Two 15oz cans black beans (drained and rinsed)
   3. One 15oz can kidney beans (drained and rinsed)
   4. 1 cup water
   5. 3 Tbsp chili powder
   6. 2 tsp ground cumin
   7. 1 Tbsp maple syrup
   8. 1 Tbsp cocoa powder
   9. 1 tsp smoked paprika
   10. 1/4 tsp cayenne
   11. 1 tsp salt
8. Bring to a boil, then reduce heat and simmer for 20 minutes.
9. Pulse with an immersion blender.
10. Stir in the tofu crumbles.
11. Serve with (options)
    1. sour cream
    2. cilantro
    3. cheese shreds
    4. chives

Recommeded with cornbread.

Based on Nora Cooks "Ultimate Vegan Chili"