Ingredients

The following ingredients have 6 Servings
  • 1 (14.0-ounce) package extra-firm tofu, drained
  • 2 tablespoons extra-virgin olive oil
  • 1 large green bell pepper, chopped
  • 1 large yellow onion, chopped
  • 1 small jalapeño pepper, seeded and finely chopped (optional)
  • 2 cups fresh or frozen corn
  • 1 1/2 cup gluten-free vegetable broth or water
  • 1 (15.0-ounce) can no-salt-added kidney beans, rinsed and drained
  • 1 (14.0-ounce) can diced tomatoes, with their liquid
  • 1 (14.0-ounce) can tomato sauce
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon coarse sea salt

Instruction

  • Arrange tofu on a large plate lined with 3 or 4 paper towels and top with more paper towels.
  • Press firmly to release as much water as possible from the tofu.
  • Discard paper towels, crumble tofu and set aside.
  • Heat oil in a large Dutch oven or soup pot over medium high heat.
  • Add pepper, onion, jalapeño and corn and cook until softened, about 5 minutes.
  • Add broth, beans, crumbled tofu, tomatoes, tomato sauce, chili powder, cumin and salt and stir well.
  • Bring to a boil, then reduce heat and simmer, partially covered, stirring occasionally, until thickened and flavors have melded, about 45 minutes.
  • Ladle chili into bowls and serve.