Instructions

• Dr. Funk’s Chili
• Start with the tofu. Preheat your oven to 425 and line a baking sheet with parchment paper
• Open and drain the tofu no need to press it, then crumble with your fingers into a ball until all the pieces around the size of peas to almonds – vary the size. Add the nutritional yeast and soy sauce, and stir the tofu crumbles well to make sure all of the tofu is evenly coated in the nutritional yeast. I put it in the bowl and roll around in my hands. Spread the tofu mixture evenly over the pan. Bake for 40 to 45 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn’t burn. You want the tofu to be nice and browned. The smaller crumbles will be darker and crispier than the large crumbles which adds texture.
• Now the chili! Add 1/4 cup broth to a large pot and heat over medium high heat. One sizzling add in the onion garlic and red pepper and sauté until I need is translucent and just begins to Brown, about 7-8 minutes.
• Add the chili powder, black cumin, brown sugar, smoke paprika, salt and oregano in a small bowl. Add the spices to the pot while stirring constantly for one minute
• Add in the remaining broth, diced tomatoes with juices, carrots, black beans, kidney beans, and the bay leaf. Bring to a boil and reduced to a simmer stirring occasionally and changing heat as necessary to maintain a gentle simmer. After 20 minutes, transfer 1 1/2 cups of the chili to a blender making sure to get some of the liquid portion because we’re trying to thicken the chili. Blend until smooth and pour the mixture back into the pot. Stir in the refried beans. Add in the tofu crumbles and continue to simmer for another five minutes.
• Remove the chili from the heat and discard the Baileys. Mix in the vinegar.
• Serve hot with a dollop of vegan sour cream, shredded vegan cheese Mexican blend, fresh avocado chunks and or a sprinkle of chives if desired.
• Chrissy’s Chili
• Dice all the vegetables into similar sized 1/2 inch pieces
• Put a couple tablespoons of broth in your big chili pot and heat it up till sizzling then add your onions, carrots and peppers. Broth sauté by adding a tiny bit more broth as the pan dries out so the vegetables cook similarly to how they do when they’re cooking in oil.
• Add all of the spices, whole garlic cloves and tomato paste and sauté along with the vegetables without adding any broth until the spices get a bit fragrant.
• Add canned tomatoes and beans and mix in.
• Add 2 c of broth and cover and cook on low/medium for 30 minutes. Stir occasionally and check mid way to see if you need more broth and add more if it’s too thick.
• Check your seasoning and see if you need to add any. Add it, and then add your corn and cook for 10 more minutes on low.
• Serve with a tablespoon or two of chopped up corn chips, cilantro, and sour cream. These are just a treat on the top! Not a whole food so don’t go crazy with them.
• Vegan Sour Cream
• Combine all the sour cream ingredients in a blender with just enough water to blend them. Do not add too much all at once! At a little at a time until it becomes a consistency of thick but pourable sour cream.