🌶️🤯💖THE BEST CHILI OF YOUR LIFE

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🎉You won’t believe this chili is PLANT-BASED, made in one pot and full of fiber and protein from tofu and BEANS @bushsbeans.

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😎RECIPE (serves 4 to 6)
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For the Tofu “Ground Beef”
1 375g block extra firm tofu, grated
2 tablespoons tomato paste
1 tablespoon chili powder
2 tablespoons soy sauce
3 tablespoons nutritional yeast
1 tsp paprika
1 tsp garlic powder
1 tablespoon hoisin sauce
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For the chili
1 yellow onion, diced
1 yellow pepper, diced

1 Orange or Green pepper, diced
3 cloves garlic, minced
1 5.5 oz can tomato paste
2 tablespoons chili powder
1 teaspoon salt
1 16 oz can @bushsbeans Kidney Beans in Mild Chili Sauce
1 28 oz can crushed or diced tomatoes
1/2 cup Water

1 teaspoon vegetable broth

Grate the tofu and combine with all seasonings in a bowl.

In a large pot over medium heat, add the onion and seasoned tofu. Brown in the pot for around 3 minutes. Add the peppers and garlic and sauté for an additional few minutes until the pepper is softened.

Add the tomato paste, chili powder and salt. Stir until the vegetables and tofu are coated.

Pour in the beans (don’t drain!), the crushed tomatoes, water, and Veggie broth. Bring the chili to a boil, then simmer, covered over low heat for 20 minutes. Enjoy immediately with vegan sour cream, jalapeño peppers and nacho chips.