Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large wide pot over medium-high heat. Add the onion, eggplant, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are lightly browned and starting to soften, about 6 minutes. Stir in 1 more tablespoon olive oil, the garlic, chili powder and cumin and cook, stirring, until the spices are toasted, about 1 minute. Stir in 2 cups water, the tomatoes, beans, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and reduce the heat to a simmer; cook until slightly thickened, about 15 minutes.
- Meanwhile, grate the tofu on the large holes of a box grater onto a clean kitchen towel (not terry cloth). Gather up the sides of the towel and wring the tofu dry. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tofu, spreading it out; cook, stirring once or twice, until well browned and crisp, 4 to 5 minutes. Season with salt and pepper.
- Stir the tofu and corn into the chili and heat through, 5 minutes. Season with salt and pepper. Thin the chili with water, if needed.
- Divide the chili among bowls. Top with avocado, cheese, cilantro and corn chips.
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Joseph Jayroe
[email protected]This chili is the perfect comfort food. It's warm and hearty, and it always makes me feel better on a cold day.
Owen Roten
[email protected]This chili is a great way to get your kids to eat their vegetables. My kids love it!
Jillian Mueller
[email protected]I'm not a vegetarian, but I love this chili. It's so flavorful and satisfying, I don't even miss the meat.
Masked Gamer
[email protected]This chili is a great way to use up leftover vegetables. I always have a few odds and ends in my fridge, and this is a great way to use them up.
Nkanyezi Madlala
[email protected]I made this chili in my slow cooker and it turned out perfectly. It was so easy to just throw everything in and let it cook all day.
Ssemakula Lawrence
[email protected]This chili is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Kerry Pearl
[email protected]I love that this chili is made with all fresh vegetables. It's so much healthier than the canned stuff.
Natalie Springston
[email protected]This chili is a great way to get your daily dose of vegetables. It's also a great source of protein and fiber.
Nomvula Maria
[email protected]I've never been a big fan of vegetarian chili, but this recipe changed my mind. It was so flavorful and satisfying.
BP Omar Faruk
[email protected]This chili was so easy to make and it tasted amazing! I loved the addition of the corn and zucchini.
Don Cate
[email protected]I made this chili for a potluck and it was a huge success. Everyone loved it! I'll definitely be making it again.
alfredo Rodriguez
[email protected]This was a great way to use up some of the summer vegetables from my garden. The chili was flavorful and hearty, and it was perfect for a cold night.
hossam Eldawy
[email protected]I've made this chili a few times now and it's always a hit! It's so easy to make and it's packed with flavor. I love that I can use whatever vegetables I have on hand.
Thomas Hoffman Jr
[email protected]This vegetarian chili with summer vegetables was absolutely delicious! The flavors were so rich and complex, and the vegetables were perfectly cooked. I especially loved the addition of the sweet corn and zucchini.