Hi, friends!
It's Sam, and today we're gonna make
the best vegan chili everrrrr!
er! er! er! er! er! er!
Echoing!
(laughing)
So, I've had a lot of
vegan chilis in my day,
even before I was vegan, and
one thing that I noticed is
that they tend to just be like
beans on top of beans on top of beans.
So you got like three bean chilis,
your five bean chilis,
your thousand bean chilis, whatever.
And don't get me wrong, I do love beans,
and there's definitely beans in my chili,
but for me, when I have those chilis,
there's just always
something a little bit,
a little bit lacking.
I still kind of wanted that chewy texture
that's in a traditional meat-based chili.
So, what I decided to
do was season some tofu,
bake it in the oven, it dries out,
it gets kinda crispy almost,
and then I stir it back
into the chili.
It sucks up the moisture,
and it becomes this amazing,
chewy, satisfying texture.
And lemme tell you, it worked.
This chili is so satisfying and hardy,
meat eaters love it, vegans
love it, omnivores love it,
carnivores love it, everyone loves it.
And that is why I call it
the best vegan chili ever
because ooo-wee is it good!
Love it, so excited, chili, woo!
Oh hi, Chickpea.
If you're excited to this chili recipe,
make sure to hit that
like button give me some
internet love, and don't forget
to subscribe for a brand
new fuss-free vegan video
every single Wednesday!
Woo hoo!
So, let's get to making
the best ever vegan chili!
♪ I'm a goose, I'm a silly
goose, a silly goose. ♪
Alright, so let's get
this chili a-brewin'.
So, first olive oil.
Heat that up.
For the full measurements
and recipe instructions,
I'll put a link right here,
and then also one down
in the description below,
so check that out.
When the olive oil is hot,
add in the garlic, and onion.
Sauté the gonion- the gonions?
Not the gonions.
Sauté the onions and garlic
until the onions become
translucent and begin to brown.
♪ A little better all the time. ♪
And now the onions are garlic are ready,
it's basically just a dumping game.
So, here we go, are you ready?
Dump in two cans of diced tomatoes.
Woo! It's angry!
Ow!
This is a can of kidney beans
and a can of black beans
that I've drained and rinsed.
Add all of those in.
One cup of water.
Lots of chili powder because
it is chili after all.
Ground cumin, a little brown
sugar, salt, smoked paprika,
this is gonna add a little
smokiness which I love
in a good, hardy, chili recipe,
and a quarter-teaspoon to half
a teaspoon of cayenne pepper.
I'm going for the full half teaspoon
because I like a little spice.
Stir everything together and
now just bring this chili
to a boil and as soon as it hits a boil,
reduce it to a simmer,
just a light little bubble,
and let it simmer for an hour.
I'm gonna check it every now and then,
and give it a little stir,
but mainly it's just gonna be
sitting there simmering away.
Cooking that long will
let the tomatoes cook,
but all of those flavors
will penetrate and migrate-
No, they don't migrate.
So I'm gonna hop back over
to the other side of the kitchen now and
make the tofu portion of the recipe
which is just gonna make this chili
the best vegan chili ever.
So let's get to it!
So for the tofu, take nutritional yeast,
the world's worst-named food ever.
Soy sauce.
If you gluten-free or wanna
make a gluten-free chili,
just get a gluten-free
soy sauce or a tamari.
And olive oil.
Just mix that together,
and it's gonna make this
brown pasty kind of business
which does not look good.
Now take a block of extra firm tofu,
no need to press this,
just drain off the excess
water and it's good to go.
And just start crumbling it into the bowl
along with that brown pasty
business we just made.
This technique of crumbling
up the tofu, drying it out,
and then adding a bit of
moisture back into it,
is one of my favorites.
I've used the same technique
in my tofu taco crumbles,
and also in my tofu bolognese.
So I'll put the links
to both of those recipes
down below in the description as well,
so you can check it out.
Everyone likes tofu, and if they don't,
it's just because they
haven't had it prepared right,
that's my opinion.
Ugh.
My fingers are gettin' cold.
So now that I've got my
bowl of tofu crumbles,
just go in there with your hands,
since your hands are already dirty,
and mix it all together until
everything is evenly coated
in that brown pasty
mixture we made before.
Smells good actually.
Grab a large baking tray.
I've lined mine with- oo it's so noisy.
Grab a large baking tray.
I've lined mine with parchment paper,
but you could also just
slightly grease it,
if that's what you
prefer, whatever you like,
and then spread the tofu
right on top of that.
Perfect!
Just spread it around
'til it's even layers.
Spreading it out as much as possible.
Now I just have to pop this
in the oven for 45 minutes
and I'll stop and check on it, and give it
a little stir around every now and then.
But that's it!
Most of this recipe is just
waiting for the chili to cook
and waiting for the tofu to cook, so easy!
So, I'll see you in a little
bit when both the chili
and the tofu are done.
♪ Dee dee dee-dee d-dee ♪
Oh hi, Chickpea, you want tofu, don't you?
My chili has been
simmering away for an hour,
and my tofu is now done,
and out of the oven,
it is crispy and chewy and kind
of a weird texture right now
so all I have to do is
dump this into there.
Get in there.
Beautiful.
Now just give this a stir,
and mix in all of the tofu crumbles.
If you find your chili
is a little bit thick,
I just like to add a little extra
splash of water, as needed.
Beautiful.
So now I'm just bringing
this back up to a simmer,
and let it cook for like
another five minutes,
just so the tofu gets gorgeous
and chewy and delicious.
Love it!
Alright, I've served
myself up a gorgeous bowl
of the best ever vegan chili here.
Chickpea's sneezing.
I have a dollop of my homemade,
vegan sour cream on top,
which the recipe you
can find in my cookbook,
Fuss-Free Vegan.
I'll put the link down below.
And just a little sprinkle of chives
for some beautiful garnish.
Let's give it a taste test.
Yeah, get some of everything on the spoon.
MM!
Bellissimo!
That is the best chili ever, it really is.
You got the tomatoes, the
beans, the amazing chewy
texture of the tofu, and it's
all spiced just perfectly.
Mm!
This is one of those recipes
that gets even better
the next day, so feel free
to make ahead of time.
Bring it on over to a potluck,
pull it out for your fam jam,
just heat it up, the tofu
stays the perfect texture,
it's delicious, delish!
What can I say?
Delish!
That's all I'm gonna say.
If you give this chili recipe a try,
let me know in the comments
how it turned out for you.
I hope you love it,
and I'll see you next Wednesday
for another fuss-free vegan recipe.
Bon Appetegan!
(chicken clucking)
(fun pop music)
