Another open-ended one-pot recipe. Two cans of beans should work in place of the dried beans, but I haven’t tried. Step 1 might be best done the day before.
- 1 1/4 cups of dried beans (any kind, or a mix, works), soaked overnight
- 1 package extra firm tofu, drained and crumbled
- 1 cup mushrooms (button, shiitake, maitake/hen of the woods, etc.), chopped
- 1 large onion, chopped
- 3-4 garlic cloves, minced
- 1 large green pepper, chopped
- 2-3 tomatoes, chopped
- 1/2 can tomato paste
- 1 Tbsp oil
- A chili kit of choice, or the list below
- lime, scallions, and cheese for garnish, to taste
If not using a chili kit:
- 4 tsp chili powder
- 1/2 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1 tsp or so thickener of choice (optional; some kind of starch or flour)
- simmer the beans in lightly salted water until tender, about 45-60 min. Reserve about 3 cups of the bean broth.
- fry minced garlic in oil
- saute onions and peppers with garlic once the latter begins to brown
- add tomato once onions and pepper become translucent and soft
- add tofu, mushrooms, and tomato paste once tomato is soft
- when everything is combined together, add spices, beans, and reserved broth.
- simmer for a few minutes, adjusting the thickness with water or thickener. If adding a thickener, it may have to be simmered for longer. At this point I sometimes add a cup of farro or quinoa, and say that it’s ready when that cooks.
Garnish and serve as you would regular chili.