Sandy's Chili

Sandy’s vegetarian chili is the meatless version that converts skeptics. The trick that makes it work is treating the tofu like meat: cube it, brown it hard in oil after the aromatics soften, and let those chunks develop a real crust before any liquid hits the pot. Properly browned tofu picks up all the chile and cumin flavor over the two-hour simmer the way ground beef would, and the texture stays satisfying instead of going soft and forgettable.

Using pure ground chiles instead of pre-blended chili powder is what separates this recipe from the supermarket-spice-aisle versions. The recipe note is direct about it: chili powder is a spice mix (chiles, cumin, oregano, salt, garlic) and using it would double up some of the seasonings already added separately. If pure ground chiles aren’t available, the recipe correctly tells you to recalibrate the cumin and oregano if substituting chili powder.

The two-hour simmer is non-negotiable. Tofu chili needs that long for the spices to penetrate the protein chunks deeply. Kidney beans go in optionally near the end so they keep their shape instead of breaking down. Cayenne pepper is the dial for heat: a teaspoon keeps it tame, a tablespoon pushes into serious territory.

Pro Tips

• Press the tofu between paper towels with a heavy plate for 15 minutes before cubing. Wet tofu won’t brown.
• Use extra-firm tofu, not soft or silken. Soft tofu disintegrates in the simmer.
• Buy pure ground chiles (ancho, guajillo, or New Mexico) from a Mexican grocer for the best flavor.
• Make a day ahead. Like all chili, the flavor deepens overnight in the fridge.

Variations

• Add a square of unsweetened chocolate in the last hour for Mexican-style depth.
• Stir in a cup of cooked corn kernels for sweetness and color.
• Top with chopped avocado, cilantro, and lime wedges for a loaded bowl.
• Substitute crumbled tempeh for tofu for a different vegetarian protein.