Meatiest Vegetarian Chili from Your Slow Cooker

Ingredients

For 8 servings

• •0.5 tasse olive oil
• •4 onions, chopped
• •2 green bell peppers, seeded and chopped
• •2 red bell peppers, seeded and chopped
• •1 (14 ounce) package firm tofu, drained and cubed
• •4 cloves garlic, minced
• •4 (15.5 ounce) cans black beans, drained
• •2 (15 ounce) cans crushed tomatoes
• •6 c. à soupe chili powder
• •2 c. à soupe dried oregano
• •2 c. à soupe distilled white vinegar
• •1 c. à soupe liquid hot pepper sauce, such as Tabasco™
• •2 c. à café ground cumin
• •2 c. à café salt
• •0.5 c. à café ground black pepper

Method

1. 1.Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until starting to soften. Add bell peppers, tofu, and garlic; cook and stir until vegetables are lightly browned and tender, about 10 minutes.
2. 2.Place black beans into a slow cooker. Add tofu-vegetable mixture and tomatoes, then gently stir in chili powder, oregano, vinegar, hot pepper sauce, cumin, salt, and pepper. Cover and cook on Low for 6 to 8 hours.