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Three Bean Vegan Chili with a Vegan Tofu Crumble

Vegan Tofu Crumble and Three Bean Vegan Chili.

Prep Time: 10 min ⠀Cooking Time: 45 min Servings: 10 - 12 servings


1 can Kidney Beans

1 can Canella Beans

1 can Black Beans

1 can Sweet Corn Kernels

1 large Sweet Onion, diced

2 Cups Parsnips, chopped

2 Red Peppers

2 Cups chopped Eggplant

1 Cup chopped Celery Root, green or yellow

1 – 2 Cups Portobello Mushrooms, diced

4 Cloves Garlic, minced

2 – 28oz cans of Diced or Crushed Tomatoes

6oz Tomato Paste

2 tsp Cumin

1 tsp Cayenne Pepper

1 – 2 tsp Chili Powder

2 tsp Smoked Paprika

Salt and Pepper

Ingredients for Tofu Crumble:

1 - 435g Organic Tofu (1 block)

1 ½ Tbsp Extra Virgin Olive Oil

1 ½ Tbsp Soy Sauce (Gluten-Free if preferred)

2 ½ tsp Chili Powder

1 ½ tsp Smoked Paprika

1 tsp Cumin

1 tsp Onion Powder

1 tsp Garlic Powder

½ tsp Cayenne (optional for spice)

Directions for Vegan Tofu Crumble:

Preheat your oven to 350F. Line with parchment paper or lightly grease a large baking sheet.

Mix the oil, soy sauce, and all the spices in a large bowl. It will make a brown paste-like texture.

Crumble the block of tofu with your fingers into the bowl with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Spread the tofu crumbles evenly over the pan.

Bake for 30 to 35 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.

Remove the tofu crumbles from the oven and set off to the side.

Directions for Chili

Cut Red Peppers into big chunks, drizzle with extra virgin olive oil and bake on 450 degrees for 15 minutes.

For 3 minutes turn oven onto broil.

While red peppers are roasting, heat oil in a large pot over medium heat. Add onions, cook for 5 – 7 minutes or until translucent.

Add garlic and cook for another 2 – 3 minutes.

Add parsnips and cook for 10 minutes or until butternut squash is somewhat tender (use a fork to check).

Add rest of the vegetables (celery root, eggplant, and mushrooms)

Cook for another 7 – 10 minutes, continuously mixing all the ingredients.

Add 1 tsp of Cumin, 1 tsp Cayenne Pepper, 1 tsp Chili Powder, and 2 tsp of Smoked Paprika, continue to mix.

Add the diced or crushed Tomatoes. Let simmer for 5 minutes.

Once the Red Peppers are taken out and cooled, dice and add to the pot.

Add the Tomato Paste, all 3 types of beans and the corn.

Add the rest of the spices (1 tsp Cumin) and salt, pepper, and any other spice (to taste).

Let simmer for another 10 – 15 minutes.

Optional: Add roasted garlic, if desired.

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