A vegetarian twist on a traditional chili. Hints of chocolate add a subtle flavor that work really nicely with the heat of the chipotles.
1 14-ounce package extra-firm tofu
1 tablespoon vegetable oil
1 small onion, finely diced
Kosher salt, to taste
Freshly ground black pepper, to taste
1 clove garlic, finely minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 1/2 teaspoons chipotles in adobo sauce (see cook’s note)
1/2 teaspoon cayenne pepper
1 ounce dark chocolate, chopped
1 28-ounce can tomato sauce
1 15-ounce can black beans, rinsed and drained
Shredded sharp cheddar cheese, for serving
Sour cream, for serving, optional
- Place tofu on a small baking sheet. Top with another small baking sheet, and top that with a heavy can (adding weight to pan). Press tofu, draining as much liquid as you can from it. Discard liquid every 15 minutes or so for 1 hour. Pat tofu completely dry. Crumble tofu into small pieces and place in a small bowl. Set aside.
- In a medium saucepan, heat oil over medium heat. Add onion and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic and cook for another 1 minute. Add cumin, chili powder, chipotles in adobo sauce, and cayenne pepper and stir.
- Add chocolate, tomato sauce, black beans, and tofu and bring to a boil.
- Reduce heat to medium-low and cook, uncovered, for about 30 minutes. Adjust seasonings to desired taste. Ladle into serving bowls and top each with cheese and sour cream (if using). Serve warm.
cook’s note: If using whole chipotles in adobo (versus just the sauce), finely chop before adding to soup.