Umami-blasted Mushroom Chili with Fire Roasted Tomatoes. Made with tender beans, protein-packed tofu, and flavorful baby bella mushrooms. This dish is 100% plant-based and made with finger-lickin’ spices including smoked paprika and chili powder.
Add 1 tablespoon of oil to a large non-stick pan over high heat. Crumble tofu directly into the pan, cook until there are golden bits throughout. Set aside.
In the same pan, lower temperature to medium. Add 1 teaspoon of oil or non-stick cooking spray and chopped mushroom. Cook mushrooms until golden. Set aside.
Switch out the pan for a large pot or a dutch oven. Add a tablespoon of oil in a pot over medium heat. Add the onion and garlic. Cook until tender, about 5-7 minutes. Next, add and mix the dry seasonings (chili powder, smoked paprika, cumin, mushroom umami seasoning, salt).
Pour in the roasted tomatoes, red kidney beans, pinto beans, tomato paste, tofu, and mushrooms. Add 4 cups of water and increase heat. Stir. Once at a boil, lower heat to simmer.
Simmer the chili for atleast 45 minutes without a lid, or until thick and liquid has reduced. Stir occasionally. Taste, add sugar. Serve.
Be sure to use regular firm tofu. Silken tofu will not work for this recipe.
I highly recommend using Bella mushrooms or a "meatier" and firmer type of mushroom including oyster and shiitake. If you cannot find those varieties, common/button mushrooms and portobello are fine.
Optional: to balance out the acidity from the tomatoes, add a dash of sugar.
This chili is not spicy, but feel free to add a touch of cayenne pepper, top with jalapeño, or cook the jalapeño with the garlic and onion.