Try It Again: Non-chilly chili

Six years. Yeah, it's been a while since my last post. While the world's changed a lot in that time, people still have to eat. So I thought I'd restart this blog with - hopefully - better photography. We'll see.

2342 days ago I launched a feature called "Try It Again", where I'd redo one of my older recipes. So today, I'll refresh one of my classic recipes: non-chilly chili. The problem with my original recipe was unnecessary complexity: there were multiple steps. If any recipe cried out for just dumping all the ingredients in a pot it's this one.

Chili con tofu


Oil
1 Onion, diced
4 garlic cloves, minced
1 Chili pepper
1 tablespoon cumin
1-2 tablespoon(s) assorted chili powders
3 cans assorted assorted beans, drained and rinsed
1 can whole tomatoes with juice (28-ounce)
1/2 block frozen firm tofu, frozen for a few hours, thawed (takes about a day), pressed and crumbled

Sauté the onion in the oil for about 30 seconds to a minute. Add all other ingredients and simmer for about 20 minutes, stirring occasionally.

Serves 6

I like to have some black beans and chickpeas in the chili. The beauty of chili is its endless customizability. I put a half a cup of edamame this time and it worked out great. When I'm serving this at a dinner party I like to top it with some diced avocado.