"Fool the Meat Eaters" chili

This deliciously spicy and filling chili was inspired by a recipe from Food.com. It is especially comforting in the Winter and late Fall.

Since I'm not a fan of TVP or processed tofu, I add extra veggies and make my own "ground beef".  

Use what you like, be creative.


Ingredients

• Olive oil for sauteing 
• 1/2 block tofu, crumbled
• 1-2 tablespoons gluten-free tamari + seasoning of choice
• 3 cloves garlic, minced
• 2 small onions, chopped
• 1 red pepper, chopped
• 1-2 cups of mushrooms
• 1(19 ounce) can mixed beans
• 1 (28 ounce) can diced tomatoes
• 1-2 tablespoons chili powder, to taste
• 1/2 teaspoons black pepper
• 1 teaspoon salt
•  Vegan Gluten-free Worcestershire sauce to taste
• 1 jalapeno or 1 habanero or 1 chili pepper (optional)

Directions

1. In a bowl, mix up the crumbled tofu with tamari and seasoning to taste (e.g., oregano, garlic powder).
2. Heat oil in a large pot. Add the tofu and cook until it is golden brown. Remove tofu from the pot.
3. Chop the onion, hot peppers (if using) and garlic and add to the pot.
4. Chop remaining vegetables, add to the pot and brown lightly.
5. Add remaining ingredients (including the tofu), stir and simmer for at least 15 minutes.
6. Adjust spices to taste.
7. Simmer for an additional 15 minutes.

 
Notes:

 Look for organic tomatoes and beans packaged in cans that are BPA-free.