The Times - Serving Waitsburg, Dayton and the Touchet Valley

While I am certainly known for my love of cooking savory meat dishes, throughout the week much of my diet is centered around vibrant plant-based options. Incorporating more vegetarian meals in your routine is good both for your heart health, and perhaps more importantly, the health of the planet. Over the years I have gathered a diverse collection of meatless recipes that always satisfy without ever feeling like something is missing. This delightful chili, full of bright and spicy flavors, is balanced with the addition of umami rich mushrooms and sweet corn.

Ingredients:

Avocado oil

4 ounces mushrooms, chopped

1 (14-ounce) package extra-firm tofu, drained

1 large onion, diced

1 red bell pepper, diced

4 garlic cloves, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon paprika

½ teaspoon ancho chili powder

Cayenne pepper, to taste

2 tablespoons tomato paste

2 (14-ounce) cans fire roasted tomatoes

1 (14-ounce) can black beans, drained and rinsed

1 (14-ounce) can kidney beans, drained and rinsed

1 cup lager or ale, such as Modelo

1 cup frozen corn, thawed

Salt and fresh ground black pepper

Optional topping suggestions:

Grated sharp cheddar cheese

Sour cream

Chopped scallions

Sliced avocado

Fresh lime wedges

Directions:

In a heavy or cast-iron skillet, heat 1 tablespoon of oil over medium-high heat until shimmering. Add the mushrooms and cook until just starting to brown and release moisture, about 5 minutes. Crumble the tofu into the skillet and continue to cook for a couple of minutes, allowing excess moisture to cook off. As the tofu and mushrooms begin to sizzle, season with a pinch of salt. Be careful not to burn, adding more oil if the pan seems too dry. Take off the heat and set aside.

Pour enough oil to coat the bottom of a heavy soup pot or Dutch oven and set over medium heat. When hot, add the onion and bell pepper. Sauté until the onion is translucent and soft, about 5 minutes. Add the garlic, chili powder, cumin, paprika, ancho chili, and cayenne with a pinch of salt. Stir to evenly mix the spices into the onions then make a well in the center of the pan. Add the tomato paste to the opening and cook for an additional minute until the paste is lightly toasted and the garlic is fragrant.

Next, stir in the tomatoes with all their juices, black beans, kidney beans, and the beer. Swirl a splash of water in the tomato cans and add to the pot. Raise the heat and bring mixture to a simmer. Add the mushroom and tofu mixture then lower the heat to bring to a gentle simmer. Continue to cook, stirring occasionally, for about 45 minutes to an hour. If the mixture gets too thick add some water or broth to thin it out. The chili can simmer for up to 90 minutes to allow the flavors to fully meld.

Finally, stir in the corn and cook until heated through, about 3 minutes. Taste and adjust the seasoning, adding more salt and pepper as needed. Serve in warm bowls with your favorite chili toppings.

Notes:

It helps to try and press as much moisture as possible out of the tofu before cooking. Rinse it then let it drain in a colander lined with layers of paper towels for at least 15 minutes. Next, wrap the block of tofu in a clean kitchen towel and gently squeeze out more moisture. Allow to sit in the towel while you prep the rest of your ingredients.

I served this satisfying chili with a vibrant chopped salad and some homemade corn bread. Either a crisp Mexican beer or a light red wine would make a wonderful pairing to the meal.

Enjoy.