Easy Vegan Chili 🔥 Perfect For Fall 🍁 (High Protein Recipe)

Ingredients

• 2 Small Onion (peeled and diced)
• 3 Garlic Clove (minced)
• 3 Carrot (peeled and diced)
• 3 Celery Stalk (chopped)
• 1 Tbsp Olive Oil (light coating for sauté)
• 200 g Firm Tofu (half a standard 400 g block, crumbled)
• 2 tsp Ground Cumin
• 2 tsp Smoked Paprika
• 0.5 tsp Black Pepper (freshly ground)
• 2 tsp Liquid Smoke (adds smoky depth; if unavailable, increase smoked paprika by 1 tsp)
• 28 oz Fire‑Roasted Tomatoes (canned, whole or diced)
• 2 cup Water (use the empty tomato can to measure)
• 1 can Kidney Beans (15 oz, drained and rinsed)
• 1 can Black Beans (15 oz, drained and rinsed)
• 1 can Chickpeas (15 oz, drained and rinsed)
• 2 tsp Bragg's Liquid Aminos (adds umami and saltiness)
• 1 tsp Vegan Worcestershire Sauce (check label for vegan certification)

Instructions

1. Prep Vegetables

   Dice the two small onions, mince the three garlic cloves, dice the three carrots, and chop the three celery stalks.

   Time: PT10M

2. Heat Pan

   Place the large saucepan over medium heat and add 1 Tbsp olive oil, allowing it to warm for about 2 minutes.

   Time: PT2M

   Temperature: Medium

3. Sauté Vegetables

   Add the diced onions, carrots, celery, and minced garlic to the pan. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Add Tofu

   Crumble the half‑block of firm tofu directly into the pan, breaking it into small pieces, and stir to combine with the vegetables.

   Time: PT2M

5. Season and Sauté

   Sprinkle 2 tsp ground cumin, 2 tsp smoked paprika, 0.5 tsp black pepper, and 2 tsp liquid smoke over the mixture. Stir and sauté for another 3 minutes, deglazing with a splash of water if needed.

   Time: PT3M

   Temperature: Medium

6. Add Tomatoes and Water

   Pour in the 28 oz can of fire‑roasted tomatoes (including their juices) and add 2 cups water measured with the empty tomato can. Stir to combine.

   Time: PT5M

   Temperature: Medium

7. Add Beans

   Stir in the drained and rinsed kidney beans, black beans, and chickpeas.

   Time: PT2M

8. Simmer

   Reduce heat to low, cover partially, and let the chili simmer for 20 minutes, stirring occasionally, until it thickens and flavors meld.

   Time: PT20M

   Temperature: Low simmer

9. Finish Seasoning

   Stir in 2 tsp Bragg's Liquid Aminos and 1 tsp vegan Worcestershire sauce. Cook for an additional 2 minutes.

   Time: PT2M

   Temperature: Low

10. Serve

    Ladle the hot chili into bowls and enjoy as is or with a side of whole‑wheat toast.

    Time: PT1M

Nutrition Facts

Calories

400

Protein

23.5g

Carbohydrates

63g

Fat

7g

Fiber

19g