This gluten free and vegan chili is easy to make and so incredibly good for you. With protein from beans and tofu and all the amazing benefits of tomatoes & peppers this is one treat you can feel good about splurging on.
2 Cups uncooked black beans
1 Cup uncooked kidney beans
1 Cup uncooked cannellini beans
4 Small organic tomatoes
1 Can organic tomato paste (6 oz)
1 Block organic extra firm tofu
1 Large red bell pepper
½ Small jalapeno
1 Large red onion
3 Pieces of garlic (less or more to taste)
2 Tablespoons turmeric
2 Tablespoons chili powder
1-2 Tablespoons oregano
Sriracha to taste
2-3 Cups veggie stock
Soak uncooked beans over night.
Next day cook with 2-3 pieces of pieces to increase digestibility for 2 hours
(Once they start to boil reduce heat and simmer for duration)
Chop and brown the peppers, onion and garlic lightly.
Add stock to slow cooker.
Then tomatoes and tomato paste.
Add browned veggies.
Cook on high for 2-3 hours.
Pull tofu apart with hands (smash it) & add to pot.
Cook on low 3-6 hours or until you’re happy with it.
Top with nutritional yeast and avocado!