RCI-SP.005.0265.001

Tofu Chili

Tofu Chili from the Recidemia collection

Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Thaw the frozen tofu completely and press it firmly between paper towels or in a tofu press to remove excess moisture; this will help it absorb the chili flavors more effectively.
2
Heat 3 tablespoons of corn oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers.
2 minutes
3
Add the diced onions and green pepper to the hot oil, stirring frequently until softened and beginning to caramelize, about 5-7 minutes.
6 minutes
4
Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
1 minutes
5
Add the tomato paste and stir constantly to coat the vegetables and allow it to caramelize slightly, about 2-3 minutes.
3 minutes
6
Break the pressed tofu into bite-sized chunks directly into the pot and stir to combine with the vegetables and tomato paste.
2 minutes
7
Drizzle the remaining 1 1/2 tablespoons of oil over the tofu and vegetables, then sprinkle the chili powder, cumin, garlic powder, and sea salt over the mixture.
1 minutes
8
Stir well to distribute the spices evenly, then pour in the soy sauce (tamari) and liquid, mixing thoroughly to combine all ingredients.
2 minutes
9
Add the cooked pinto beans and stir to incorporate them into the chili base.
1 minutes
10
Bring the mixture to a gentle simmer, then reduce heat to medium-low and allow to simmer uncovered for 25-30 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
27 minutes
11
Taste the chili and adjust seasoning as needed with additional salt, chili powder, or cumin to achieve desired flavor balance.
12
Serve hot in bowls, allowing the chili to cool slightly before eating so flavors are fully appreciated.

What Makes This Variant Distinct

  • Original variant