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–+ servings

The World's Best Vegetarian Chili

5 | 10 reviews
This title sounds cocky, but this chili really is that good. It's packed with cozy flavor, warming spices, meaty textures - all with zero meat. It is bean-free, but I would never argue with you if you wanted to throw some black beans in here.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings

Equipment

Ingredients

  • 2 pound red kuri squash, or any winter squash you prefer, weighed before deseeding
  • 1 large red onion
  • Extra-virgin olive oil
  • Diamond Crystal kosher salt
  • 2 14-ounce packs of extra-firm tofu
  • 4 tablespoons salted butter
  • 2 teaspoons ground cumin, separated
  • 3 tablespoons Worcestershire sauce
  • 4 garlic cloves, grated
  • 1 medium red bell pepper
  • 2 celery ribs
  • 2 tablespoons tomato paste
  • 1 tablespoon Calabrian chili paste, double this if you like heat
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cinnamon
  • 2 14- ounce cans of whole San Marzano tomatoes
  • 6 cups vegetable broth, or two teaspoons Better than Bouillon Vegetable Base dissolved in 6 cups water
  • 1/2 cup dry quinoa
  • 1 tablespoon white vinegar
  • 1 tablespoon honey
For serving
  • 6 lime wedges
  • Plantain chips, tortilla chips, or fritos
  • Avocado, crema or sour cream
  • Shredded cheddar cheese

Instructions 

  1. Position a rack to the center of the oven and preheat to 400°F convection, 425°F standard.
  2. Chop the squash into 1 centimeter pieces, then thinly slice the red onion. Add both to a half sheet pan and drizzle with 1 tablespoon of olive oil and season with salt. Mix and roast for 25-30 minutes, or until the squash’s underside is darkened and the onions have charred a bit.
  3. Drain the tofu, press out the excess moisture and crumble it. (I crumble it back into its package to save dishes).
  4. Set a 7-quart dutch oven or pot over medium heat. Add 2 tablespoons of salted butter. Let this melt then stir in 1 teaspoon ground cumin.
  5. Add in the tofu. Layer the tofu out evenly then cook, undisturbed for 6-8 minutes or until the undersides are browned. Mix and cook another 6-8 minutes or until the tofu is a dry, meaty crumble. Add the 3 tablespoons of worcestershire sauce and mix, then taste and season with salt as you prefer, then remove the tofu from the pan and set it aside.
  6. While the tofu is cooking (it’s a bit of time!), grate the garlic cloves, dice the red bell pepper and celery ribs.
  7. When the tofu is out of the pot, add in 2 tablespoons of olive oil. Add 2 tablespoons tomato paste, 1 tablespoon Calabrian chili paste, 1 tablespoon chili powder, 1 tablespoon smoked paprika, the remaining teaspoon of cumin, 1 teaspoon of dried oregano and 1/2 teaspoon ground cinnamon. Stir this all together, then add the bell peppers and celery. Cook for 10 minutes or until the celery is softened. Then add the garlic and cook for a few minutes until it is no longer raw.
  8. Add in the tomatoes and crush them into the mix. Add the 6 cups of vegetables broth and stir in 1/2 cup of dry quinoa.
  9. Add the tofu back in along with the roasted squash and onion. Simmer for 45-55 minutes, covered, or until the tofu is stained red and the chili is thick.
  10. Taste and season with salt and the tablespoon of vinegar and tablespoon of honey. This can handle a lot of salt (and needs it!), so don’t be shy.
  11. Serve with plantain chips, shredded cheese, avocado and lime!
Serving: 8ozCalories: 424kcalCarbohydrates: 45gProtein: 20gFat: 18g