A shortcrust pastry shell topped with jam and frangipane makes up a Bakewell tart, a classic English dessert.
| Prep Time: | 30 mins |
| Cook Time: | 6 hrs 10 mins |
| Total Time: | 6 hrs 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup olive oil
- 4 onions, chopped
- 2 green bell peppers, seeded and chopped
- 2 red bell peppers, seeded and chopped
- 4 cloves garlic, minced
- 1 (14 ounce) package firm tofu, drained and cubed
- 4 (15.5 ounce) cans black beans, drained
- 2 (15 ounce) cans crushed tomatoes
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 2 teaspoons ground cumin
- 6 tablespoons chili powder
- 2 tablespoons dried oregano
- 2 tablespoons distilled white vinegar
- 1 tablespoon liquid hot pepper sauce, such as Tabasco™
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
- Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.
Reviews
Too much chili powder. Suggest limiting chili powder to 1 tablespoon and adding one pint of your favorite salsa. Choose the salsa heat to your tastes.
Whoa! 6 Tbsp of Chili powder? Cut that back to 1 Tbsp. I decided to follow the recipe rather than trust my instincts. I managed to eat a bowl with a lot of sour cream, cheese and bread and milk on the side. Tums for dessert. I am going to can the rest and use it in future batches without adding any more spice so I don’t have to throw out this batch. Otherwise, a fine recipe, good for vegetarians.
delicious!!!!! i followed the recipe exactly and used our instant pot instead. we had delicious chilli in less than an hour!
Turned out great! My only change was I used a little more beans than the recipe called for, as I’m not good at knowing how much 14.5 oz canned beans would be in rehydrated beans! When – not if, definitely when – I make this again, my only change would be a tablespoon less of chili powder. Delicious, and I love how the tofu turns out! Especially since I don’t need to go through the process of pressing it to get rid of excess moisture! I did 6 hours on low in my Crockpot.
I add meatless meat
Have made several times. Always a crowd pleaser! I usually half the chili powder and add more hot sauce. Otherwise, I find it can be a little too spicy for some. Love it!
My family liked it! They weren’t crazy about the tofu, so next time I will most likely omit it.
This is an excellent recipe – quick and simple to prepare, very delicious and filling, plus lots of leftovers for packed lunches. It is made at our house monthly. Here are a few changes made based on other reviewers’ comments plus a couple of my own; •Use 5 cans of beans instead of 4, and rather than using all black beans, use one can each of red kidney, white kidney, black, chickpea, and pinto beans. •Add 4 tbsp of chili powder instead of 6 for starters. If you feel the finished product needs some more pop, add an extra 1/2tbsp at a time, stir well and let it meld in the crock pot for at least 15 minutes before tasting again. 6 tbsp is too much based on the palettes of my family members. •Instead of using hot pepper sauce, use up to an entire 6oz can of chipotle peppers in adobo sauce, based on your heat tolerance. This adds a wonderful smoky element to the chili! Chipotle peppers have a “slow burn” which is perfect for this chili. •Add 1/2 cup of sliced black olives, drained. •Add 1 cup of frozen corn. •Use 2-1/2 cups of TVP (textured vegetable protein) instead of tofu. This should be added in the final 30 minutes of cooking. •Don’t add any water! You will find that the TVP needs more water than tofu will to get the consistency you are after. Add slowly until everything combines well and isn’t dry. Usually about 1-1/2 cups. You can also use vegetable broth. •As others have said, this is best served with cheese, sour cream and chopped tomato, avocado and cilantro.
This was a great recipe but as a reviewer noted, she halved the recipe as you can end up with chili for an entire neighbourhood. Half of this recipe makes enough for a plenty large family and some leftovers to boot. Pretty meaty tasting for sure. Thank you for a nice recipe.
This chili is next level! For the people looking to cut out some of the meat in their life, this is the recipe! You don’t even miss the meat and it tastes splendid.
Made it exactly as recipe states. Drained my beans because of the reviews that said it was watery and made sure I fried up those veggies really well, but it was still watery. It was okay – don’t get me wrong I’ll freeze and take it in my lunch to work with noodles and lots of cheese, but I won’t make this again.
Best vegetarian chili I have ever made. Will definitely make it again. Highly recommended.
I enjoyed this chili a lot. I also cut chili powder & pepper sauce by 1/2 & thought still ample spiceyness. I sauteed tofu separately as I didn’t take time to let it drain sufficiently & wanted to be sure it got browned a little. This worked well. I’m not vegetarian but would definitely make again.
This is a staple in my household!
First time making a tofu style chili and it turned out excellent. I made a few subs based on what I had on had. I used pearl onions, vine tomatoes that I gave a quick pulse, and a can of tomato sauce. I mixed black and kidney beans to get different textures. I needed to add a little more liquid so added a splash of red wine and about a half cup of water. For spices, I followed the recipe except I reduced the chili powder to two tablespoons. I cooked on the stove for about an hour and a half. Will definitely make again.
I made according to the recipe and it tasted great
Easy to make and delicious.
I changed the recipe, just a little. I added a small can of vegetarian baked beans and added about a cup of left over sweet wine. I prepared it for my daughter and her wife and they said it was very good. I am going to add some ground beef to the left overs for us carnivores and know we will love it.
Oh my gosh, everyone loved this; carnivores and omnivores alike
Delicious! It’s a staple recipe in my otherwise omnivorous household. I make it exactly as written and take it to pot luck events, to great acclaim from vegetarians and others alike. Usually though for dinner at home, I substitute gr. beef for the tofu and kidney beans for the black beans, as they are more likely to be on hand. It’s spicy enough for the husband who loves his food SPICY, and I just add a ton of cheese and sour cream upon serving for me and the kidlet. It makes a TON. I would say the description of ‘feeds 8’ must mean 8 hungry lumberjacks….
We LOVE this chili! I use three onions instead of four and I swap two of the cans of black beans for 2 kidney (one light, one dark red) but that’s all I change. My best recommendation is to bake sweet potato tator tots and spoon some of this chili on top – AMAZING! You can also use fat free plain greek yogurt for sour cream as a topping. SO GOOD 🙂 It looks like it won’t all fit into your slow cooker, but it will. I also use a slow cooker liner for a much easier clean up.