Meatiest Vegetarian Chili from Your Slow Cooker
Ingredients
- 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
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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.
Source
Original recipe: View Original