Vegetarian Chili with Tofu

By davidv

If tofu isn’t available, or you really don’t care for the texture, add another can of beans. Or, if you're comfortable and able to add meat, incorporate a pound of cooked ground turkey, chicken, or beef.

Ingredients

• Ingredients:
• 2 tsp. oil
• 2 cups onions, chopped
• 1 cup red pepper, diced
• 1 cup green pepper, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 4 cloves garlic, minced
• 1 (14-oz.) container extra firm tofu, drained and crumbled
• 2 (15-oz.) cans tomato sauce
• 1 (14.5 oz.) can diced tomatoes
• 1 (15-oz.) can pinto beans
• 1 (15-oz.) can black beans
• 3 Tbsp. tomato paste
• 1 cup vegetable stock
• 1 Tbsp. dried oregano
• 1 Tbsp. chili powder
• 2 tsp. ground cumin
• 1-1/2 tsp. smoked paprika
• 1/4 tsp. cayenne pepper
• 1/2 tsp. ground black pepper
• 2 tsp. kosher salt
• Sour cream, to garnish (optional)
• Cheddar cheese, to garnish (optional)
• Guacamole, to garnish (optional)

Preparation

Step 1

Directions:

Heat the oil over medium heat in a large sauté pan. Add the onions, peppers, carrots, celery, and garlic and sauté until the vegetables begin to soften. Remove from the heat and add the veggies to the pressure cooker (or a slow cooker).

Add the remaining ingredients to the pressure cooker and cook for 3 hours on the “slow cook” setting.

Serve with sour cream, cheddar cheese, and guacamole, if using.