Chili is one of the most versatile dishes. It can be paired with cornbread, fry bread, baked potatoes, or tortilla chips (my kids’ favorite). I find that it is a dinner that everyone in my family enjoys, even from a young age. The flavors are mild, making it very kid friendly. The addition of mushrooms in this chili gives it a more umami flavor–so amazing! I hope you enjoy it too!
This chili can be made in a crockpot or over the stovetop. I prefer the crockpot method because I just chop everything up and put it in the crockpot and let it cook all day. I have to pay more attention when I cook it over the stovetop, but it is still pretty simple. I cook it over the stovetop when I don’t have as much time to let it cook.
Dice the onions, garlic, mushrooms, peppers, and zucchini and put them in the crockpot.
Peel the sweet potatoes and dice into small cubes and add to the crockpot.
Drain the tofu and either tear or cut into cubes and add to the crockpot
Add the remainder of the ingredients to the crockpot and cook on high for 5 hours.
Stovetop method:
Dice the onions, garlic, mushrooms, peppers, and zucchini and add to a large soup pot. Over medium hat, saute until onions are translucent.
Peel the sweet potatoes and dice into small cubes then add to the pot.
Drain the tofu and either tear or cut into cubes and add to the pot.
Add the remainder of the ingredients to the pot and simmer for 30 minutes or until the vegetables are tender. More water may need to be added if the chili starts to stick to the bottom of the pot.
Serve with cilantro, avocado, or gluten free tortilla chips.
Simple, yet full of flavor! This chili is a perfect comfort food. It is satisfying and delicious and easy to make. The whole family enjoys it when I make this for dinner.
Ingredients
1large Onion
4cloves Garlic
8oz. Baby bella mushrooms
2large Green Peppers (or any color pepper)
1medium Zucchini
2medium Sweet Potatoes
116 oz. block Extra Firm Tofu
115 oz. can Kidney beans
215 oz. cans Black beans
128 oz. can Crushed tomatoes
1cup water
1tsp Ground cumin
1tsp Oregano
1tsp Basil
1tsp Ground Turmeric
2tsp Chili Powder
1tsp salt
1/2tsp Ground pepper
Instructions
Crockpot method:
1
2
Dice the onions, garlic, mushrooms, peppers, and zucchini and put them in the crockpot.
3
Peel the sweet potatoes and dice into small cubes and add to the crockpot.
4
Drain the tofu and either tear or cut into cubes and add to the crockpot
5
Add the remainder of the ingredients to the crockpot and cook on high for 5 hours.
Stovetop method:
6
7
Dice the onions, garlic, mushrooms, peppers, and zucchini and add to a large soup pot. Over medium hat, saute until onions are translucent.
8
Peel the seet potatoes and dice into small cubes then add to the pot.
9
Drain the tofu and either tear or cut into cubes and add to the pot.
10
Add the remainder of the ingredients to the pot and simmer for 30 minutes or until the vegetables are tender. More water may need to be added if the chili starts to stick to the bottom of the pot.
11
Serve with cilantro, avocado, or gluten free tortilla chips.
Nutrition Facts
Servings 8
Amount Per Serving
Calories284.44kcal
% Daily Value *
Total Fat2.27g4%
Saturated Fat0.43g3%
Cholesterol0mg
Sodium1051.83mg44%
Potassium1360.05mg39%
Total Carbohydrate52.22g18%
Dietary Fiber15.7g63%
Sugars11.24g
Protein17.75g36%
Vitamin A 8655.45 IU
Vitamin C 53.13 mg
Calcium 151.75 mg
Iron 5.9 mg
Vitamin E 1.91 mg
Vitamin K 16.05 mcg
Thiamin 0.45 mg
Riboflavin 0.46 mg
Niacin 4.12 mg
Vitamin B6 0.6 mg
Folate 119.5 mcg
Pantothenic Acid 1.55 mg
Phosphorus 350.11 mg
Magnesium 119.48 mg
Zinc 2.24 mg
Selenium 10.81 mcg
Copper 0.88 mg
Manganese 0.98 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Feel free to add different vegetables or omit some of these. This is a good recipe to use vegetables that have been in the fridge for a little while.
Keywords:
vegetarian, vegan, gluten free, dairy free, high fiber, high protein, no sugar added
