Bean And Tofu Mince Chili by Jacobking

Ingredients

• 400g (14 oz) extra firm tofu, drained and crumbled
• 400g (14 oz) canned black beans, rinsed and drained
• 400g (14 oz) canned kidney beans, rinsed and drained
• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 400g (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 2 tbsp olive oil
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions

1. Heat 1 tablespoon of olive oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Increase heat to medium-high, add the remaining tablespoon of oil and the crumbled tofu, cooking for 5-7 minutes until the tofu is slightly browned and dry.
4. Stir in the chili powder and cumin, coating the tofu evenly for 1 minute.
5. Add the tomato paste, crushed tomatoes, and both types of beans, stirring well to combine.
6. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the chili has thickened and flavors have melded.
7. Season with salt and black pepper to taste before serving.