Meatiest Vegetarian Chili from Your Slow Cooker
This slow cooker tofu chili is one of the best, easiest, and tastiest vegetarian chili recipes I've ever tasted. Whenever I make it, my friends devour it. Best eaten with tortilla chips, Cheddar cheese, guacamole, and sour cream. What a treat! The recipe creator's name is Doc Meromorphic. He is a good friend of my family.
Ingreadients :
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- ½ cup olive oil
- 4 onions, chopped
- 2 green bell peppers, seeded and chopped
- 2 red bell peppers, seeded and chopped
- 1 (14 ounce) package firm tofu, drained and cubed
- 4 cloves garlic, minced
- 4 (15.5 ounce) cans black beans, drained
- 2 (15 ounce) cans crushed tomatoes
- 6 tablespoons chili powder
- 2 tablespoons dried oregano
- 2 tablespoons distilled white vinegar
- 1 tablespoon liquid hot pepper sauce, such as Tabasco
- 2 teaspoons ground cumin
- 2 teaspoons salt
- ½ teaspoon ground black pepper
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Step by Step :
- Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until starting to soften. Add bell peppers, tofu, and garlic; cook and stir until vegetables are lightly browned and tender, about 10 minutes.
- Place black beans into a slow cooker. Add tofu-vegetable mixture and tomatoes, then gently stir in chili powder, oregano, vinegar, hot pepper sauce, cumin, salt, and pepper. Cover and cook on Low for 6 to 8 hours.
