Name: Hearty Winter Chili with Crispy Tofu & Skillet Cornbread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American/Mexican
Ingredients: 1 ½ red onions, chopped; ½ red onion for garnish; 1 tsp ground cumin; 2 tsp dried Mexican oregano (or Italian oregano); ½ tbsp salt, more as needed; ½ tsp onion powder; 3 medium bell peppers (yellow, red, orange), chopped; 6 garlic cloves, chopped; 1–2 jalapeños, minced (optional); 1 can green chilies (4.5 oz); 1 pasilla pepper, finely chopped; ¼ cup parsley (or 2 tbsp dried); 2–3 tbsp olive oil; 2 cans fire-roasted diced tomatoes (28 oz each); 2–3 tbsp chili powder; ½ tsp black pepper; 2 cans kidney beans, drained (15 oz each); 1 can pinto beans, drained (15 oz); 1 can black beans, drained (15 oz); 1 ½ cups frozen corn (add last 10 mins); 1 ½ packages tofu, pressed & sliced (or tempeh); Optional: 2 cups cooked quinoa (½ cup per bowl at serving); 2 tbsp butter or ghee; 1 ½ cups cornmeal; 1 cup almond/oat/whole wheat pastry flour; 2 eggs (or egg replacer); 2 tsp baking powder; 1 tsp baking soda; ¼ tsp salt; ⅓ cup yogurt

Description

A cozy and flavorful winter chili with crispy tofu and fluffy skillet cornbread, perfect for sharing with family and friends.

Ingredients

1 ½ red onions, chopped
½ red onion for garnish
1 tsp ground cumin
2 tsp dried Mexican oregano (or Italian oregano)
½ tbsp salt, more as needed
½ tsp onion powder
3 medium bell peppers (yellow, red, orange), chopped
6 garlic cloves, chopped
1–2 jalapeños, minced (optional)
1 can green chilies (4.5 oz)
1 pasilla pepper, finely chopped
¼ cup parsley (or 2 tbsp dried)
2–3 tbsp olive oil
2 cans fire-roasted diced tomatoes (28 oz each)
2–3 tbsp chili powder
½ tsp black pepper
2 cans kidney beans, drained (15 oz each)
1 can pinto beans, drained (15 oz)
1 can black beans, drained (15 oz)
1 ½ cups frozen corn (add last 10 mins)
1 ½ packages tofu, pressed & sliced (or tempeh)
Optional: 2 cups cooked quinoa (½ cup per bowl at serving)
2 tbsp butter or ghee
1 ½ cups cornmeal
1 cup almond/oat/whole wheat pastry flour
2 eggs (or egg replacer)
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
⅓ cup yogurt
1 ⅓ cup almond or oat milk
2 tsp–1 tbsp apple cider vinegar
¼ cup honey/agave/coconut sugar
¼ cup melted coconut oil

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Instructions

Press tofu well and pat dry. Heat 1 tbsp oil in a large soup pot and shallow fry tofu until golden (3–4 mins per side). Drain on paper towels and cool.
Chop tofu into bite-size pieces. Add olive oil to pot; sauté onions and bell peppers until onions turn translucent.
Season with cumin, oregano, and salt; stir in and let spices bloom.
Stir in tofu and cook until onions soften. Add jalapeños, pasilla pepper, green chilies, and garlic; simmer for 5 mins.
Add tomatoes and break them up by hand. Stir in onion powder, chili powder, black pepper, and all beans.
Bring to boil, reduce heat, and simmer for 45 mins. Add corn and parsley, cook 10 mins more. Taste and adjust seasoning.
Serve hot over quinoa if using, garnished with toppings of choice.
Preheat oven to 375°F (190°C) for skillet cornbread. Melt butter in a cast iron skillet.
Mix dry ingredients in one bowl, wet ingredients in another. Combine, then pour into skillet and spread evenly.
Bake for 20 minutes, cover with foil and bake for 10-12 minutes more. Cool slightly, slice, and serve.

Notes

Don’t rush the tofu pressing for better texture. Adjust spice levels as per your taste.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main Dish
Method: Stovetop & Baking
Cuisine: American/Mexican