Ultimate Veggie Chili

• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon dried chipotle powder
• 1 teaspoon red pepper flakes
• 14 ounces extra firm tofu, frozen and thawed
• 2 (14 ounce) cans diced tomatoes, undrained
• 1 (28 ounce) can crushed tomatoes
• 1 (4 ounce) can diced jalapenos, drained
• 1 (4 ounce) can green chilies, drained
• 2 (14 ounce) cans black beans, drained and rinsed
• 1 (14 ounce) can dark red kidney beans, drained and rinsed
• 1/2 cup frozen corn
• 1/2 cup whole roasted cashews
• salt & freshly ground black pepper
• Garnishes
• sour cream (optional)
• shredded cheddar cheese (optional)
• more roasted cashews (optional)

1. In a large stockpot, saute onion, bell pepper, and garlic in the olive oil over medium-high heat until onions are starting to soften. Stir in cumin, chipotle, and red pepper flakes. Crumble the thawed tofu into the mixture and saute 5 minutes more.
2. Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.
3. Garnish with sour cream, grated Cheddar, and additional cashews, if desired.

yellow onion, red bell pepper, garlic, olive oil, ground cumin, chipotle powder, red pepper, tomatoes, tomatoes, jalapenos, green chilies, black beans, dark red kidney beans, frozen corn, cashews, salt, sour cream, cheddar cheese, cashews

Taken from www.food.com/recipe/ultimate-veggie-chili-291169 (may not work)