There's NO Chili in my Chili!
Time on High: 6 to 8 Hours Time on Low: 8 to 10 Hours A unique take on the typical Crock-Pot® slow cooker chili to account for multiple food allergies in my home. This recipe does not contain chili or any other types of peppers or tomatoes. Yet, it still has the savory taste, look, and feel of typical chili. It is both gluten-free and vegan.
1 Package firm tofu, frozen, thawed, and drained
1 Tablespoon, Bragg's Liquid Aminos
2 Tablespoons, olive oil
1 Can great northern beans
1 Can red kidney beans
1 Can black beans
1 Can pumpkin
1 Can re-fried beans (vegetarian)
2 Cups carrots, roughly chopped
1 Small onion, roughly chopped
1 Tablespoon garlic powder
1 Tablespoon turmeric
1 Teaspoon sea salt
2 Cups water
1. Prepare your tofu: Tofu has a much firmer, meatier texture after it's been frozen. If you have the time, freeze your tofu for about 2 days, thaw it completely, and then drain the excess water. Press the tofu tightly using your hands to wring out any excess water. Freezing is not mandatory.
2. Saute the tofu: Using a skillet on medium heat, crumble the tofu into the pan. Add the olive oil and Bragg's Liquid Aminos. Mix ingredients well. Stir until the tofu is slightly browned.
3. Once the tofu is cooked, add all ingredients except the re-fried beans to the Crock-Pot® slow cooker . I typically drain the beans first to reduce the sodium content. Add enough water to completely cover the rest of the ingredients.
4. After the chili has been simmering, add the re-fried beans and simmer for another 30 minutes. This will thicken the chili.
Servings suggestions: Serve with corn bread muffins or on top of toasted french bread, or serve alone and top with sour cream, guacamole, or cheese.