When it’s hot out, just add some spice! Filled with diced potatoes, pinto beans, tofu, and vegetables, this spicy vegan chili is guaranteed to keep you full!
Why on earth would I make a chili dish when it’s so hot out? Three possible reasons:
1. There is the saying that if you sip on hot drinks on a hot day, your body will turn on its natural cooling system, causing you to sweat. Sweat = the body’s natural way to cool down. This may be proven by science, but I’ll go ahead and reach for a cold beverage.
2. I was inspired by the new tofu sofritas at Chipotle. First off, yes, I do eat at Chipotle sometimes. I usually go there when I need a quick Mexican fix in the form of a salad. The burritos are much too big for me to finish in a sitting, but the salads are where it’s at! I tried the new “tofu sofritas” on the menu this weekend: tofu braised in chipotle chili, roasted poblano, and other spices. It was so flavorful, way better than plain grilled chicken! That tofu sofritas inspired to make a chili with crumbled tofu.
3. I haven’t done any grocery shopping yet. Okay, maybe this was the main reason I opted for the chili. As far as pantry-cleaning recipes go, I don’t think I did a bad job either!
I pumped up the volume with the spices in this chili by adding an entire jalapeño, 2 teaspoons of chili powder, and a teaspoon of cayenne pepper. I probably could have turned up the dial with the spices a bit more, but I wanted to make it through an entire bowl without sweating a storm.
The potato, beans, and tofu combination in this chili was so filling that I didn’t need much more than a cup and a half of this to be full!