Ingredients
2 tablespoons extra-virgin olive oil
1 red onion, finely diced
3 cloves garlic, minced
1 red bell pepper, seeded and chopped
Kosher salt
1 tablespoon tomato paste
1 tablespoon chopped chipotle in adobo (about 1 pepper)
2 teaspoons ground cumin
1 can (28 ounces) fire-roasted diced tomatoes
1 can (15 ounces) black beans, drained and rinsed
1 package (14 ounces) extra-firm tofu, drained, patted dry, and crumbled into 1-inch pieces
Fresh cilantro leaves, for serving
Preparation
Heat oil in a pot over medium. Reserve 1/4 cup onion for garnish; add remaining onion, garlic, and bell pepper to pot. Season with salt. Cook, stirring, until vegetables are tender, 6 to 8 minutes.
Add tomato paste, chipotle, and cumin; cook, stirring, 2 minutes. Add tomatoes, beans, tofu, and 2 cups water; season with salt.
Bring to a boil, then reduce heat to medium-low and simmer until chili is slightly thickened, 25 minutes. Serve with reserved chopped onion and cilantro.
