I won second place with this recipe in our neighborhood’s chili cook-off contest. I was doin’ my happy chili dance for weeks!

Ingredients

1 pkg extra firm Nasoya NonGMO Organic tofu, frozen overnight, defrosted, drained, and crumbled

1 cup dried black beans, soaked overnight, drained and rinsed

1 cup vegetable stock

2 dried Chipotle chiles, toasted, stem and seeds removed

2 dried Guajillo chiles, toasted, stem and seeds removed

1 dried Ancho chile, toasted, stem and seeds removed

4 tbsp TexJoy Chili powder, or to taste

1 tbsp Ancho chili powder

1 tbsp cumin powder, or to taste

1/2 tsp toasted cumin seeds

1 tsp garlic powder

1 tsp onion powder

1/4 tsp brown sugar, optional

1 15 oz can crushed tomatoes

1 tsp Tabasco sauce, or to taste

salt and pepper to taste

Alternate: switch out the tofu with any vegan meat substitute such as Beyond Meat or Morningstar Crumbles

Method

Add all ingredients to a slow cooker and cook on high 4 hours. Check tenderness of beans (taste test for seasoning too), and if needed, continue to cook on high until desired consistency is reached for 1 -2 additional hours. Once beans are tender, remove the dried chili pods and discard. Taste and adjust seasonings. Serve chili with rice, tortillas, vegan cornbread, or chips. Garnish with additional hot sauce, diced white or sweet onion, fresh chopped cilantro, and lime wedges, if desired.