BLACK BEAN, LENTIL, AND TOFU CHILI

BLACK BEAN, LENTIL, AND TOFU CHILI image

Yield 8 bowls

Number Of Ingredients 22

1 (14-ounce) package extra-firm tofu, drained
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
1 carrot, diced
2 celery stalks, diced
1 large green bell pepper, cored, seeded, and chopped
4 cloves of garlic, chopped
2 cups fresh or frozen corn
6 ounces frozen or 1 cup fresh pearl onions
2 cups vegetable broth, low-sodium chicken broth, or water
1/2 cup white wine (optional)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup French green or brown lentils
1 (14-ounce) can diced tomatoes with jalapenos, with their liquid
2 tablespoons tomato paste
2 to 3 tablespoons chili powder
1 to 2 teaspoons cayenne pepper or more to taste
2 teaspoons ground cumin
1 to 2 tablespoons Rooster sauce (optional)
1 tablespoon hot sauce, such as Tabasco or more to taste
2 tablespoons cocoa powder
Salt or tamari to taste

Steps:

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. Preheat oven to 350 degrees. Heat oil in a large Dutch oven or soup pot over medium high heat. Add onion, celery, and carrots and cook on medium heat for 5 minutes or until vegetables are soft. Add peppers and cook for 2 minutes more. Add garlic, chili powder, cayenne pepper, and cumin and cook for 1 to 2 minutes. Add corn and pearl onions. If using frozen, cook until vegetables are defrosted. Add broth, wine, black beans, crumbled tofu, tomatoes, tomato paste, Rooster sauce, hot sauce, cocoa powder, and salt or tamari and stir well. Bring to a boil and add lentils. Cover, and reduce heat. Place Dutch oven in a 350 degree oven and simmer, stirring occasionally, until lentils are tender and the chili has thickened, 45 minutes to an hour. Add more broth or water if it's too thick. Salt to taste. Ladle chili into bowls and serve.