Meatiest Vegetarian Chili from your Slow Cooker
Heat the olive oil in a large skillet over medium-high heat. Add theonions; cook and stir until they start to become soft. Add the greenpeppers, red peppers, garlic and tofu; cook and stir until vegetablesare lightly browned and tender, the whole process should takeabout 10 minutes.Pour the black beans into the slow cooker and set to Low. Stir inthe vegetables and tomatoes. Season with salt, pepper, cumin, chilipowder, oregano, vinegar and hot pepper sauce. Stir gently andcover. Cook on LOW for 6 to 8 hours.
Ingredients
- 1/2 cup olive oil
- 4 onions, chopped
- 2 green bell peppers, seeded and chopped
- 2 red bell peppers, seeded and chopped
- 4 cloves garlic, minced
- 1 (14 ounce) package firm tofu, drained and cubed
- 4 (15.5 ounce) cans black beans, drained
- 2 (15 ounce) cans crushed tomatoes
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons ground cumin
- 6 tablespoons chili powder
- 2 tablespoons dried oregano
- 2 tablespoons distilled white vinegar
- 1 tablespoon liquid hot pepper sauce, such as Tabascoв„ў
