Vegan Chili

• 
  
• 1 medium onion, diced       
• 2 bay leaves
• 1 teaspoon ground cumin
• 1/2 tablespoons dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 green bell peppers, diced
• 3 cloves garlic, chopped
• 1 (4 oz) can chopped green chili peppers, drained
• 1 (14oz) package of firm tofu drained
• 1 (28 oz) cans whole peeled tomatoes, crushed
• 1 tablespoon tomato paste
• 2 tablespoons chili powder
• 2 (15 oz) cans kidney beans or pinto beans , drained
• 1 tablespoon taco seasoning (Optional)
• 2 teaspoons hot sauce

3 cloves

How2:

In a plate crumble the tofu into very small bits, place in a freezer bag add taco seasoning on it and shake the bag to coat the tofu then place the bag for a few mins in the freezer. This helps it firm up before starting the chili so it hold up like ground beef.

In a pot add oil, on medium heat remove tofu from freezer and place in the pot cook until browned. then add  onion, green pepper,chilies. continue cooking on med-low heat until onions are soft not browned. after they are soft add garlic and the seasonings to the pot mix up for a few seconds then add the tomato puree,paste, hot sauce, beans, cloves,and bay leaves, bring to a boil. cover and reduce heat to low. cook for 45-50 mins untill it thickens.

• TIP: If you don't like regular tofu you may use 1 pack of vegi burgers crumbled small.