Meatless Chili

Beans, tofu, and lots of veggies come alive in this absolutely yummy vegan recipe for meatless chili.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 154 Calories

Ingredients

• 3 cups water
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can lima beans, drained
• 1 tablespoon onion powder
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (8 ounce) container firm tofu, drained and cut into 1/2-inch cubes
• 1.5 cups chopped bell peppers
• 1.25 cups drained canned corn kernels
• 1.25 cups chopped carrots
• 0.5 cup Peppers, hot chili, green, canned, pods, excluding seeds, solids and liq
• 1.5 teaspoons garlic powder
• 1.5 tablespoons chili powder
• 1.5 tablespoons ground cumin
• 1 tablespoon original or unsweetened Almond Breeze Almondmilk

Recipe Instructions

Step 1

Combine tomatoes, tofu, water, bell peppers, corn, carrots, chile peppers, onion powder, garlic powder, chili powder, and cumin in a large pot over high heat; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 to 45 minutes.

Step 2

Add kidney and lima beans; continue simmering until heated through, 10 to 15 minutes. If chili sauce is too liquidy, stir in vegetable protein until desired thickness is reached.