What is it about the fall season that makes us want to run to all the warm, yummy comfort foods?
When I think of the fall season, I think of football, cozy wool blankets, fuzzy socks, beautiful turning leaves and warming foods. The one meal I’m really drawn to in the fall is chili and cornbread.
I’ve made several versions of chili over the years. Some with meat, some completely vegan. I’ve made traditional red chilis and white chilis. Right now, my favorite chili recipe is a completely vegan version that uses lentils and tofu. I found the recipe on Yueng Man’s Cooking YouTube channel one day and wanted to give it a whirl. It didn’t disappoint.
My chili recipe below is adapted from Yeung’s in that I tend to simplify steps, keep the dirty dishes to a minimum, reduce oils and also add my own tweaks and flavors. If you’re also a fan of these things, you’re in the right place!
Now, if you’re not a fan of tofu, don’t fret! You can sub the tofu for your favorite beans (or imitation meats if you like those), or even try diced mushrooms. But the tofu does give it a nice “bulk” so I would encourage you to give it a try.
What is chili without cornbread? Sad and lonely, is my guess. My favorite cornbread recipe is adapted to be vegan friendly, but let me tell you, it’s not a healthy cornbread by any stretch of the imagination. And I won’t try to make it so. It’s just too dang good the way it is.
Vegan Tofu & Lentil Chili
Warm up your evenings with this hearty Vegan Tofu Lentil Chili! Bursting with rich flavors and packed with protein, this chili combines the wholesome goodness of lentils and the satisfying texture of tofu. Perfect for a cozy dinner or a game day favorite, this dish is not only delicious but also vegan and gluten-free. Whether you’re a seasoned plant-based eater or simply looking to add more nutritious meals to your diet, this chili is sure to become a staple in your recipe collection. Enjoy it with your favorite toppings and a side of cornbread for the ultimate comfort food experience.
Ingredients
To Make
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Heat a large pot or cast iron skillet to medium heat. Add the chili oil and onions, and saute until onions begin to soften. Add minced garlic and saute for another minute.
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Add the crumbled tofu to the onions. Sauté for 4-5 minutes.
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Add the coconut aminos, mix well and sauté for another couple of minutes.
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Add the chopped tomatoes and let them begin to soften for a few minutes.
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Next add the spices to the pot — cumin, smoke paprika, cinnamon, oregano and chili powder. Mix well and saute for another minute or two.
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Next, you’ll add the tomato paste to the pot. Incorporate this well into the mixture.
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Add the brown lentils, and stir well to get them incorporated with everything else going on in the pot.
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Add your red wine. Cook for 3-4 minutes, deglazing your pot.
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Add the vegetable stock and tomato sauce.
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At this point, your chili is basically done. You’ll want to let it come to a slight boil, and then reduce the heat to low and let it simmer about 20 minutes, until the lentils are tender. Taste the chili to see if you’d like to add more spices to it. This is the perfect time to start on the cornbread recipe, below.
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Add the dark chocolate, liquid smoke and maple syrup, stirring well. Keep the heat on low and you can continue to simmer this for up to an hour. I find I can’t wait more than 15 minutes for it, though.
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Serve it up with your favorite add ons! I used fresh cilantro, vegan cheese and a squeeze of lime juice.
Servings 8
Serving Size 1 cup
- Amount Per Serving
- Calories 244kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Sodium 308mg13%
- Potassium 439mg13%
- Total Carbohydrate 30g10%
- Dietary Fiber 10g40%
- Sugars 7g
- Protein 13g26%
- Vitamin A 871 IU
- Vitamin C 8 mg
- Calcium 137 mg
- Iron 2.5 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
Optional items to serve with it:
- limes
- avocado
- cilantro
- tortilla chips
- shredded vegan cheese
- vegan sour cream
