High Protein Vegan Chili
This high protein vegan chili is packed with beans, tofu and a ton of flavor! Perfect for some chilly weather meal prepping!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at proteindeficientvegan.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Spoon
- Nonstick skillet
- Slow cooker
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring spoon
- Measuring cup
- Tofu press
- Garlic press
- Stove
Ingredients
- 4 tbsp Soy Sauce (low sodium)
- 4 tbsp Nutritional Yeast (or more if you like; more nooch = more protein)
- 4 tsp Chili Powder
- 2 tsp Smoked Paprika
- 32 oz High Protein Super Firm Tofu
- 1 Sweet Onion (medium, finely diced)
- 5 cloves Garlic (minced)
- 28 oz Fire Roasted Crushed Tomatoes (1 can)
- 30 oz Black Beans, low sodium (2 cans - rinse and drain excess liquid)
- 30 oz Kidney Beans, low sodium (2 cans - rinse and drain excess liquid)
- 1 cup Yellow Corn (I use frozen)
- 4 tbsp Chili Powder
- 2 tsp Ground Cumin
- 2 tbsp Maple Syrup
- 1 tbsp Cocoa Powder
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt (more or less based on preference)
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