Veggie Chili

This is mostly ad-hoc with some hints from the Best Light Recipe.

Recipe

First batch of ingredients

1 large onion, chopped
1 jalapeño, chopped, keeping about 1/2 the ribs and seeds
3 cloves garlic
olive oil
3 Tbsp chili powder
1 tsp Kosher salt
1/4 tsp cayenne pepper
1 large carrot or 10 baby carrots, chopped

Second batch of ingredients

1 14oz can black beans
1 14oz can kidney beans
14 oz extra firm tofu, crumbled
1 cup water
1 chipotle pepper + 1 tsp adobo sauce

Remaining ingredient

1 Tbsp apple cider vinegar

Directions

Heat about a tablespoon oil over medium heat, and saute the first batch of ingredients, until onion softens.

Add second batch of ingredients, bring to a boil, and simmer for about 30 minutes.

Off the heat, stir in apple cider vinegar.

Notes

Consider serving with grated cheddar, sour cream, and bread.

This comes out pretty spicy, but we find it’s not too much when served with the above.