Vegan Chili

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

In a large bowl, mix together the soy sauce (2 tbsp), nutritional yeast (2 tbsp), chili powder (2 tsp) and smoked paprika (1 tsp). It will be pasty. Now crumble the block firm tofu (14 oz) into the bowl with your hands, and mix together using a large spoon until well combined with the paste.

Spread the [firm tofu] mixture evenly in the pan. Place in the oven and bake for minutes (30), stirring the [firm tofu] halfway through. Once the [firm tofu] is in the oven, start the chili. Start 30m timer

In a large pot over medium heat, add the olive oil (2 tbsp). Add the sweet onion (1 medium) and sauté for minutes (3) until translucent. Add in the [3-4 cloves garlic] and cook minute (1) more, stirring constantly. Start 3m timer

Now add all the rest of the chili ingredients, except the tofu, and stir to combine. Bring to a boil, then lower the heat and simmer for about minutes (20), until the [firm tofu] crumbles are done baking. Start 20m timer

If a thicker consistency is desired, use an immersion blender and blend just a few times. Do this before you add the [firm tofu].

Once the [firm tofu] crumbles are done, stir them into the pot. All done! Serve with [vegan sour cream], [cornbread], [tortilla chips], [cilantro], tomatoes, [hot sauce], [vegan cheese shreds] and [chives], if desired.