Ultimate Veggie Chili

Ingredients

• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon dried chipotle powder
• 1 teaspoon red pepper flakes
• 14 ounces extra firm tofu, frozen and thawed
• 2 (14 ounce) cans diced tomatoes, undrained
• 1 (28 ounce) can crushed tomatoes
• 1 (4 ounce) can diced jalapenos, drained
• 1 (4 ounce) can green chilies, drained
• 2 (14 ounce) cans black beans, drained and rinsed
• 1 (14 ounce) can dark red kidney beans, drained and rinsed
• 1/2 cup frozen corn
• 1/2 cup whole roasted cashews
• salt & freshly ground black pepper

Garnishes

• sour cream (optional)
• shredded cheddar cheese (optional)
• more roasted cashews (optional)

Directions

1. 1

   In a large stockpot, saute onion, bell pepper, and garlic in the olive oil over medium-high heat until onions are starting to soften. Stir in cumin, chipotle, and red pepper flakes. Crumble the thawed tofu into the mixture and saute 5 minutes more.

2. 2

   Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.

3. 3

   Garnish with sour cream, grated Cheddar, and additional cashews, if desired.