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Vegetarian Baked Bean Chili with Tofu & Kale
A unique dish distinguished by the fresh, simple flavor of tofu and kale, this delightful combination features Bush’s Best® Vegetarian Baked Beans.
- Prep Time
25 Mins
- Cook Time
45 Mins
- Serves
35
INGREDIENTS
- 1, #10 can Bush’s Best® Bean Pot Vegetarian Baked Beans
- 3 Tbsp Olive oil
- 84 oz Tofu, extra firm, drained, cubed
- 1 tsp Crushed red pepper flakes
- 1 tsp Salt
- 3 Tbsp Olive oil
- 4 cups Onions, diced
- 2 cups Carrots, cut into rondelles
- 24 oz Sweet corn kernels, frozen
- ¼ cup Garlic, minced
- 56 oz Diced canned tomatoes
- 16 oz Green chilies, diced, canned
- 30 oz Crushed tomatoes, canned
- 8 cups Vegetable stock
- ¼ cup Chipotle peppers in Adobo, minced
- 12 oz Kale, fresh, chopped
- ⅔ cup Chili powder
- ¼ cup Cumin
INGREDIENTS
- 1, #10 can Bush’s Best® Bean Pot Vegetarian Baked Beans
- 3 Tbsp Olive oil
- 84 oz Tofu, extra firm, drained, cubed
- 1 tsp Crushed red pepper flakes
- 1 tsp Salt
- 3 Tbsp Olive oil
- 4 cups Onions, diced
- 2 cups Carrots, cut into rondelles
- 24 oz Sweet corn kernels, frozen
- ¼ cup Garlic, minced
- 56 oz Diced canned tomatoes
- 16 oz Green chilies, diced, canned
- 30 oz Crushed tomatoes, canned
- 8 cups Vegetable stock
- ¼ cup Chipotle peppers in Adobo, minced
- 12 oz Kale, fresh, chopped
- ⅔ cup Chili powder
- ¼ cup Cumin
DIRECTIONS
- In a large stock pot over medium-high heat, heat 3 Tbsp oil. Add tofu, crushed red pepper flakes and salt. Sear tofu for 2 to 4 minutes. Remove from pot and set aside.
- In same sauce pan, reduce heat to medium. Add 3 Tbsp oil. Allow to heat. Add onions, carrots and corn. Sauté for 7 to 10 minutes. Add garlic and sauté an additional 2 to 3 minutes. Add both tomatoes, green chilies, vegetable stock and chipotle peppers. Bring to a boil. Reduce heat and allow to simmer. Add the reserved tofu, kale, chili powder and cumin. Simmer for 20 to 30 minutes. Reserve warm.
- To serve: In a bowl, ladle 12 oz of chili. Serve.
