Classic Tofu-Mushroom Chili

Name: Classic Tofu-Mushroom Chili
Ingredients: 1 (14- to 15-ounce/400- to 430-g) can kidney beans, drained and rinsed, or about 1½ cups cooked and drained kidney beans; ½ teaspoon dried oregano; 1 teaspoon chipotle chile powder; 1 (28-ounce/794-g) can crushed tomatoes; 2 teaspoons ground cumin; 2 tablespoons ancho chile powder; 1 pound (455 g) mushrooms, finely chopped; 2 cloves garlic, minced; Salt; 1 pound (455 g) extra-firm tofu, pressed (see Note); ½ large onion, diced; 2 tablespoons olive oil; Tamari or soy sauce (if needed)

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

Yes, this is an old-school tofu-as-beef-substitute chili, and maybe chili should properly be in quotation marks, but I think there’s a place for different versions of the protein-plus-chile-and-cumin stew. Earthy mushrooms and lots of dark-red ancho chile powder, and a little hit of tamari at the end, give it a deep flavor.

Ingredients

2 tablespoons olive oil
½ large onion, diced
Salt
2

Side dish
Spicy
Vegan

Method

Morning

In a large skillet or sauté pan, heat 1 tablespoon of the oil over medium-high heat. When it shimmers, add the onion and a pinch of salt and cook, stirring frequently, until translucent, about 5 minutes. Add the garlic and mushrooms and turn the heat to