Ultimate Veggie Chili - cooking recipe

Ingredients

1 yellow onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon dried chipotle powder
1 teaspoon red pepper flakes
14 ounces extra firm tofu, frozen and thawed
2 (14 ounce) cans diced tomatoes, undrained
1 (28 ounce) can crushed tomatoes
1 (4 ounce) can diced jalapenos, drained
1 (4 ounce) can green chilies, drained
2 (14 ounce) cans black beans, drained and rinsed
1 (14 ounce) can dark red kidney beans, drained and rinsed
1/2 cup frozen corn
1/2 cup whole roasted cashews
salt & freshly ground black pepper
Garnishes
sour cream (optional)
shredded cheddar cheese (optional)
more roasted cashews (optional)

Preparation

In a large stockpot, saute onion, bell pepper, and garlic in the olive oil over medium-high heat until onions are starting to soften. Stir in cumin, chipotle, and red pepper flakes. Crumble the thawed tofu into the mixture and saute 5 minutes more.
Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.
Garnish with sour cream, grated Cheddar, and additional cashews, if desired.