Ultimate Vegetarian Chili Mashup

The "Meat" - Andouille Eggplant


Peel and dice 1 medium eggplant into ½” cubes

Pre-heat oven to 400 degrees (F)

Mix:

  • ¼ C minced garlic or substitute equivalent garlic powder
  • 2 tsp salt
  • 1 tsp fresh ground pepper
  • 1 tsp cayenne
  • ¼ tsp @ thyme, crushed bay leave, sage
  • 1 Tbsp paprika
  • 3-5 tsp liquid smoke
  • 2-3 Tbsp canola oil

Toss eggplant with mixture and spread evenly on roasting pan, leave space to roast, and put in oven for 8 - 10 min, turning at 4 - 5 min. If not charred enough cook and turn for another 6-12 minutes to get a nice char.



The "Meat 2" - Tofu for Texture and Protein

  1. Freeze a 14-16 oz brick of Extra Firm Tofu.
  2. Thaw the tofu, wrap in a clean kitchen towel and wring moisture out.



Tofu is ready to be crumbled into your chili to give it that ground meat texture

Ingredients and Directions

Ingredients
3 onions, chopped
4 green bell pepper, chopped (optional; use red peppers or combination)
3 cloves garlic, minced
2 tablespoons olive oil
4 tablepoons ground cumin
2 chipotle peppers (canned)

2 tablespoons chili powder (optional: red pepper flakes to taste)

14 ounces extra-firm tofu, frozen and thawed, see above
2 (14-ounce) cans diced tomatoes, undrained
1 (28-ounce) can crushed tomatoes
Optional: 1 (4-ounce) can diced jalapenos, drained
Optional: 1 (4-ounce) can green chiles, drained
1 (14-ounce) can black beans, drained and rinsed
2 (14-ounce) can red kidney beans, drained and rinsed
1 bag frozen corn
Salt and freshly ground black pepper
Garnishes: sour cream, shredded Cheddar, avocado, minced cilantro, optional

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

Reduce heat to medium. Add tomatoes, jalapenos, green chiles, black beans, kidney beans, and corn; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Season to taste, adding more cumin, sugar, chili, salt and pepper.

Garnish with sour cream, grated Cheddar, avocado, minced cliantro, if desired.