I hope you are all enjoying your weekend. 🙂
Nothing says Sunday night dinner like chilli!
This vegan and gluten-free chilli has a secret ingredient that makes it taste just like traditional chilli (you won’t even know it’s vegan!).
Side note: If you’re worried about soy, this is a great article written by Dr. Mark Hymen, MD. (p.s. he has a great podcast I encourage you to check it out.)
This is a great recipe to make if you are trying to eat more plant-based, because it is easy and pretty hard to go wrong with 😉
The secret ingredient does require an extra step but it literally takes no time at all, and it is SOOO worth it. It will give you that meat-like texture that some veggie chillies lack. So if that’s what you’re craving, you definitely won’t be disappointed.
I adapted this recipe from The Best Vegan Chilli by the blog It Doesn’t Taste Like Chicken. If you haven’t checked her blog out before, I highly recommend it. She’s a local Toronto vegan blogger with TONS of awesome recipes.
Now I am sure you all want to get back to your Sunday endeavours so I will keep this post short and sweet. The recipe is below and once again, let me know if you try it – I’d love to hear your experience 🙂
Secret Ingredient Vegan Chilli
- 1 Tbsp olive oil
- 1/2 sweet onion, diced
- 4 cloves garlic (or 2 large cloves), chopped
- 2 28 oz cans diced tomatoes, with juices
- 2 19oz cans of mixed beans, drained and rinsed*
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp cocoa powder
- 2 tbsp chilli powder
- 1 tbsp cumin
- 1 tbsp coconut brown sugar
- 1 1/2 tsp sea salt
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tbsp nutritional yeast
- 1 package of extra firm organic tofu**
- 2 tbsp nutritional yeast
- 1 tbsp gluten free tamari soy sauce
- 1 tbsp olive oil
- Begin by preheating your oven to 350 F
- Pour olive oil to a large pot and heat over medium-high heat.
- Add onion and garlic and sauté until the onion is translucent or a about 5 minutes.
- Add the tomatoes and beans and all remaining chilli ingredients except the nutritional yeast.
- Bring to a boil then reduce the heat to simmer. Cover and continue to simmer for 1 hour, stirring every 15 minutes or so. Add water as needed if the chilli gets too thick.
- While the chilli is simmering, prepare the tofu by crumbling it with your hands into small bite size pieces and placing it in a large bowl.
- Add the nutritional yeast, tamari soy sauce and olive oil to the bowl and mix, coating the tofu well.
- Line a baking sheet with parchment paper and spread the tofu mixture out evenly.
- Bake in the oven for 45 minutes, stirring every 15 to ensure the tofu does not burn.
- Once the chilli and tofu are ready, add the tofu and the nutritional yeast to the chilli and let it cook for 10 minutes more.
- Taste and adjust seasoning if needed.
- Serve with avocado, lime and green onion (optional)
- *Feel free to use 2 cans of your favourite beans
- ** Choose organic soy as much as possible as conventional soy products contain high amounts of pesticides