Rico's Hearty WFPB Chili

In this blog post, Captain Rico shares his Hearty Whole Food Plant-Based Chili, a delicious blend of protein-packed tofu, hearty beans, and the bold flavors of Rotel tomatoes and green chilies. This chili not only satisfies your taste buds but also nourishes your body with plant-based goodness. The tofu packs a protein punch while the beans provide fiber and essential nutrients. Rotel diced tomatoes and green chilies infuse the dish with a zesty kick, creating a symphony of flavors that will leave you craving more. Filled to the brim with wholesome ingredients, this chili is a satisfying and nutritious choice for those seeking a hearty, plant-powered meal. Embrace the warmth and goodness of this WFPB chili, perfect for chilly nights or whenever you need a wholesome bowl of comfort.

Ingredients

• 1 medium yellow onion, diced

• 6 cloves garlic, minced

• 2 tablespoons chili powder

• 1 tablespoons cumin

• 1 teaspoon smoked paprika

• 2 teaspoon oregano

• 1/4 teaspoon cayenne

• 1 teaspoon salt

• 2 tablespoons tomato paste

• 2 tablespoons maple syrup

• 1.5 cups vegetable broth

• 1 15-oz can tomato sauce

• 1 10-oz can ROTEL Original Diced Tomatoes and Green Chilies

• 1 can red kidney beans, drained and rinsed

• 1 can black beans, drained and rinsed

• Splash of red wine vinegar

Tofu Crumbles

• 1 16-oz block extra firm tofu

• 1 tablespoons soy sauce

• 2 tablespoons nutritional yeast

Instructions

1. Preheat oven to 375.

2. Sauté the onion and garlic in large pot with a splash of water(keep a small cup of water on hand to add as needed) until onions soften and become translucent. Stir in spices, tomato paste and maple syrup. Sauté for few more minutes. I like to have the vegetable broth on hand to add if it thickens too fast.

3. Prepare tofu crumbles. Mix soy sauce and nutritional yeast in a large mixing bowl. Drain the tofu, no need to press it, and crumble into the mixing bowl. You can decide how chunky you would like it here. Stir the tofu until well coated in the mixture. Spread it onto a baking sheet lined with parchment paper and bake for 35-45 minutes. About half way through baking flip the crumbles over when they have browned on top and continue baking until brown and crispy all over.

4. Add all remaining ingredients to pot, and let it simmer on low for about 30 minutes for flavors to develop.

5. Stir in the tofu crumbles after they come out of the oven.