Emmy's Yummy Vegan Chili

Ingredients:
• 1 T. olive oil
• 1 large onion, minced
• 1 to 2 garlic cloves, minced
• 2 T. chili powder
• 1 t. ground cumin
• 1/4 t. cayenne pepper, plus more to taste
• Freshly ground pepper to taste
• 1 (6 oz.) can tomato paste
• 1 (28 oz.) can diced tomatoes
• 1 (15 oz.) can kidney beans
• 1 to 2 cups vegetable broth
• salt to taste
• 2 cans (15 oz.) black beans or 1 can black beans and one container of tofu (freeze then thaw one 14 oz. container of firm tofu, then take handfuls of the tofu, squeeze out the water, and crumble into the chili)

optional:
-Veggie purée (Steam 1 cup of cauliflower, 1/2 cup baby spinach, 1/2 cup broccoli, and 1/4 cup peas. Puree in a blender/food processor the steamed veggies and 1 small to medium raw zucchini)
-green onions, sour cream, and shredded cheese for garnish.


Directions: Heat the oil over medium heat in a chili or soup pot. Add the onion and cook until slightly translucent, about 10 minutes. Stir in the garlic, chili powder, cumin, cayenne, and a few grinds of pepper, followed by the purees, tomato paste, diced tomatoes, kidney beans, black beans (and tofu if using), and 1 cup of vegetable broth. Mix well. Bring to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, adding more vegetable broth as needed. Season with salt and more pepper and cayenne if needed.

NOTE: You cannot taste the pureed veggies, making this a great dish for picky eaters!