Vegan Chili

If you aren't vegan, then please go ahead and use whatever meat you like in your chili. I really love the tofu though because it takes on all the rich flavors of this chili and just adds a nice texture without a lot of calories! I understand that tofu makes some people feel uneasy, but it's really awesome once you get comfortable with it and learn how to cook it properly!

I really love hot sauce and add a ton to my bowl of chili before I eat it up! This isn't spicy on its own, which is good if you like mild food. I also love serving it with corn bread.

Vegan Chili

1 pound frozen extra-firm tofu, thawed
Non-stick cooking spray
1 large green bell pepper, cored, seeded and chopped
1 large yellow onion, chopped
1 small jalapeño, seeded and finely chopped (optional)
2 cups frozen corn
1 1/2 cups gluten-free vegetable broth or water
1 (15-ounce) can kidney beans
1 (14-ounce) can diced tomatoes, with their liquid
1 (14-ounce) can tomato sauce
1 to 2 tablespoons chili powder
2 teaspoons ground cumin
Salt to taste

Once tofu is thawed, press out as much water as possible. Crumble tofu and set aside.
Spray a soup pot with non-stick cooking spray over medium high heat.
Add peppers, onions, jalapeño and corn and cook for 5 minutes.
Add broth, beans, crumbled tofu, tomatoes, tomato sauce, chili powder, cumin and salt (if you want) and stir well.
Bring to a boil, then reduce heat and simmer, uncovered or partially covered, stirring occasionally, for 45 minutes.
Ladle chili into bowls and serve.