The best veggie chili you will ever eat. Guaranteed.
If you haven’t tried our ULTIMATE VEGGIE CHILI recipe, put this on your “Must Try” list ! It is easily the best veggie chili I have ever eaten. It has a fabulous rich, smoky flavor and is packed with budget-friendly healthy protein in the form of beans and tofu.
This is a great make ahead recipe – we highly recommend freezing individual portions to be handy during the upcoming holiday madness!
We originally featured it in our very first food collaboration, the co-authored cookbook, “101 Things To Do With Tofu”. A few months after it was published, Anne was chosen as a finalist for the Food Network’s Ultimate Recipe Showdown series two seasons ago, and she made it on to the show to compete and came in Second Place in her category! Last week I appeared on Utah’s Studio 5 to share the recipe, so I thought it warranted a repeat here. — Donna
Here is Anne’s story, a shot of her in action on the “Comfort Foods” episode, and the recipe:
I’ve worked on this recipe literally for years, fine tuning it and trying different ingredients and approaches. This version is the one that includes all of my favorite variations over the years. I love the combination of diced and crushed tomatoes, and I am partial to black beans and corn as a pair. I like this amount of spice, and the smokiness of the chipotle powder, but it goes without saying that you should adjust it as you please.
The cashews are probably the most unusual ingredient; I got that idea from a chili I used to eat regularly back in college, when I was a dance major at the Boston Conservatory. The Trident Bookstore & Cafe on Newbury Street had a very tasty veggie chili that included cashews – I loved both the texture and how they added a kind of additional meaty texture.