Introduction
Welcome to lovewithrecipes.com, where we’re about to embark on a culinary journey to create Roberta’s “I Can’t Believe It’s Meatless” Chili. This Tex-Mex masterpiece is a celebration of bold flavors and hearty ingredients, designed to satisfy even the most dedicated meat-lovers. Quick, easy, and health-conscious, this chili is perfect for any occasion.
Time
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Needed Equipment
- Large frying pan
- Medium saucepan
- Wooden spatula
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Paper towels
Tags
- Vegan
- Tex-Mex
- Gluten-Free
- High-Protein
- Family-Friendly
Serving Size
Serves 4
Difficulty Level
Easy
Allergen Information
- Free from nuts, dairy, and gluten
- Contains soy (tofu)
Dietary Preference
- Vegan
- Vegetarian
- Plant-Based
Course
Main Course
Cuisine
Tex-Mex
Ingredients
| Ingredient | Quantity |
|---|---|
| Firm tofu | 1/4 block |
| Onion | 1, finely chopped |
| Garlic clove | 1, minced |
| Kidney beans | 3 cups, cooked |
| Corn kernels | 1 cup |
| Mushrooms | 1 cup, sliced |
| Chili powder | 1 tablespoon |
| Cumin powder | 2 teaspoons |
| Salt | 1 teaspoon |
| Black pepper | 1 1/2 teaspoons |
| Tomato sauce (15 oz can) | 1 can |
Instructions
Step 1: Brown the Tofu
- Heat oil in a large frying pan over medium heat.
- Crumble the tofu into small pieces and add to the pan.
- Cook for 20 minutes, stirring occasionally, until golden and crispy.
- Remove the tofu from the pan and drain on paper towels to remove excess oil.
Step 2: Sauté the Onion and Garlic
- Using the same pan, sauté chopped onions for 3 minutes until translucent.
- Add minced garlic and sauté for an additional minute.
Step 3: Combine Ingredients
- Add kidney beans, corn, mushrooms, chili powder, cumin, salt, black pepper, and tomato sauce to the pan.
- Mix well to combine all the ingredients.
Step 4: Bring to a Boil
- Increase the heat and bring the mixture to a rolling boil.
Step 5: Simmer
- Lower the heat to a gentle simmer and cook for 10 minutes, stirring occasionally.
Step 6: Serve
- Serve hot, garnished with grated vegan Cheddar cheese and a side of crunchy corn chips.
Preparation Tips
- Tofu Texture: Press the tofu beforehand to remove excess water for a firmer texture.
- Beans: Canned beans can save time; just rinse them thoroughly before use.
- Tomato Sauce: Use low-sodium tomato sauce for a healthier option.
Nutritional Information (Per Serving)
| Nutrient | Amount |
| Calories | 481 |
| Fat | 21.2g |
| Saturated Fat | 3.2g |
| Cholesterol | 0mg |
| Sodium | 1819mg |
| Carbohydrates | 61.2g |
| Fiber | 12g |
| Sugar | 13.1g |
| Protein | 22g |
Tips and Tricks
- Use smoked paprika for a deeper flavor.
- Add a dash of lime juice for a tangy kick.
- Substitute tofu with tempeh for a nutty flavor.
Add-Ons
- Fresh cilantro leaves
- Sliced avocado
- Dollop of vegan sour cream
Side Dishes
- Warm tortillas
- Mexican rice
- Guacamole with tortilla chips
Improvements
- Add jalapeño slices for extra heat.
- Incorporate diced bell peppers for added crunch.
- Swap mushrooms for zucchini or eggplant for a twist.
Save and Store
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Freeze in individual portions for up to 3 months. Reheat thoroughly before serving.
FAQ
Can I make this chili oil-free?
Yes, sauté the tofu and vegetables in vegetable broth instead of oil.
What can I use instead of tofu?
Crumbled tempeh or textured vegetable protein (TVP) are excellent alternatives.
Is this recipe kid-friendly?
Absolutely! Adjust the chili powder to suit your family’s spice tolerance.
Conclusion
Roberta’s “I Can’t Believe It’s Meatless” Chili is a celebration of plant-based goodness. Perfectly spiced and wonderfully hearty, this recipe is a testament to the versatility of Tex-Mex cuisine. Serve it for a family dinner, a gathering with friends, or as a comforting solo meal — this chili is sure to impress.
References
- “Plant-Based Tofu Recipes,” VeganCooking.com
- “Tex-Mex Flavors: A Culinary Guide,” FlavorProfiles.org
