Hearty Winter Chili with Crispy Tofu & Skillet Cornbread

Hearty Winter Chili with Crispy Tofu & Skillet Cornbread

Author: Calvin Rourke Prep Time: 20 minutes
Cook Time: 60 minutes Total Time: 80 minutes
Yield: 4 servings Category: DINNER

Description

A comforting and flavorful winter chili featuring crispy tofu and paired with sweet skillet cornbread.

Ingredients

  • 1 block firm tofu, pressed and cubed
  • 1 tablespoon olive oil (for frying tofu)
  • 2 tablespoons olive oil (for sautéing)
  • 1 chopped onion
  • 1 chopped bell pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • Salt, to taste
  • 2 minced jalapeños
  • 1 finely chopped pasilla pepper
  • 1 can fire-roasted diced tomatoes
  • 1 teaspoon onion powder
  • 1 tablespoon chili powder
  • 1 teaspoon black pepper
  • 1 can kidney beans, drained
  • 1 can pinto beans, drained
  • 1 can black beans, drained
  • 1 to 2 cups water, as needed
  • 1 cup frozen corn
  • 1/4 cup chopped parsley
  • 1 cup cornmeal
  • 1 cup flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (for cornbread)
  • 1/4 cup melted butter or ghee
  • 1 cup yogurt or non-dairy substitute
  • 1/2 cup almond milk
  • 2 eggs or egg replacer
  • 1 tablespoon apple cider vinegar
  • 1/4 cup honey or sweetener of choice
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Instructions

  1. 1. Start by pressing the tofu to remove excess moisture and cut it into bite-sized pieces. Heat a tablespoon of oil in a large pot and fry the tofu until golden brown, about 3 to 4 minutes per side. Drain on paper towels.
  2. 2. In the same pot, add more olive oil and sauté the onions and bell peppers until softened. Season with cumin, oregano, and salt. Stir in the crispy tofu and cook for a few more minutes.
  3. 3. Add minced jalapeños, pasilla pepper, green chilies, and garlic. Let simmer for 5 minutes, then add the diced tomatoes, onion powder, chili powder, black pepper, and all the drained beans. Pour in enough water to achieve desired consistency and bring to a boil, then simmer for about 45 minutes.
  4. 4. Stir in the corn and parsley, cooking for another 10 minutes. Adjust seasoning as needed.
  5. 5. For the cornbread, preheat the oven to 375°F (190°C). Melt butter in a cast iron skillet and mix wet ingredients in one bowl and dry ingredients in another. Combine both mixtures and pour into the skillet. Bake for 20 minutes, then cover and bake for an additional 10 to 12 minutes. Cool slightly before slicing.