Why surprise? Because Gourmenator cannot conceive of chili without some kind of meat involved! Well, the best surprise was that he loved this chili. It was amazingly quick to throw together, yet had a sophisticated complex flavor. Recipes like this are a real treasure! This is probably the only time I open a bunch of cans for dinner. A nice zing from the peppers, meatiness from the beans and tofu, melded with organic tomatoes and seasonings, topped with a splash of green – soul-satisfying chili!
Quick Vegan Chili
2 T olive oil
1/2 large onion, diced
2 stalks celery, diced
1 red pepper (Italian or bell), diced
3 cloves garlic, minced
1 dried ancho chili (deseeded and pulverized)
1 chipotle chili (deseeded and pulverized)
1 can organic pinto beans
1 can organic black beans
1 can organic diced tomatoes (14 oz)
1 C filtered water
2 tsp sea salt
1 31/2 oz block baked Teriyaki tofu (see note)
1 avocado chopped
1 C chopped cilantro
Fresh lime juice to taste
Heat oil in heavy soup pan (4 qt. works). Saute onion and celery until onion is translucent. Add garlic and red pepper and continue stirring. Add ground, deseeded chiles and stir to toast.
Add beans, tomatoes, salt and water. Simmer on low for at least 20 minutes, add tofu which has been cut into 1/4 inch by 1 inch pieces. Simmer another 5 minutes and remove from heat. Allow to stand for 30 minutes to meld flavors.
Serve topped with avocado and cilantro with a quarter lime on the side. Lime juice really wakes up the complexity of this chili.