I never make this the same way twice as I use whatever vegetables I have on hand and whatever else I get from the store. This batch was exceptionally good.
I started by sautéing a small onion and 1 clove of garlic. Once the onion started browning I threw in a cube of tofu which I had cut up into very small pieces. I seasoned the tofu/onions/garlic with some chili powder, cumin, cilantro, and of course cayenne.
As that was simmering, I cut up
- 2 carrots
- about 1 cup of butternut squash
- 1 small potato
- 1 very small beet
- 1 small turnip (not the big one that is actually a rutabaga, but if I had one of those, I would have used about 1/2 of it in the chili!)
I started cooking all of these vegetables in a big pot with some water.
I then added the onion/garlic/tofu mixture and a big can of whole tomatoes. If I had fresh tomatoes, I’m sure that would have been even better!
Next I added some kidney beans, black beans and navy beans. I used canned beans (well rinsed) as I didn’t think about making this the night before, and so I didn’t have time soak the beans.
I kept adding more water as needed.
As this was cooking I cut up
- small zucchini
- small summer squash
- red bell pepper
- a bunch of mushrooms
- broccoli–separating the stems from the flowers
- I didn’t have any eggplant but I have used eggplant in the chili in the past and it was great!
I added these to the pot and simmered for about 45 minutes. Last I threw in the broccoli flowers and added about 1/2 a teaspoon of cinnamon.