Ingredients
Ingredient amounts are adjusted. Steps, cooking times, equipment, and the Shopping List use the original recipe for 8 servings.
Check off ingredients as you prep.
- 32 oz extra-firm tofu, drained and pressed for 20 minutes
- 2 tbsp neutral oil
- 1 large red onion, diced
- 2 bell peppers (one red, one green), diced
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 4 cloves garlic, minced
- 3 tbsp Salted Perfection Key West Select Blend
- 1 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 2 cups vegetable broth
- 1 tbsp chipotle in adobo, minced
- 1/2 cup fresh cilantro, chopped for garnish
- 2 avocados, sliced for serving
Allergen check: Soy recognized in these ingredients. Check package labels and substitutions.
Step by step
- Set your pressure cooker to the sauté function and add the neutral oil.
- Crumble the pressed tofu into the pot using your hands to create irregular, meat-like pieces. Sauté for about 8 minutes, stirring occasionally, until the tofu develops golden, crispy edges.
- Add the diced onion, bell peppers, and sweet potato to the pot. Continue sautéing for 5 minutes until the onions are translucent.
- Stir in the garlic, tomato paste, and the Salted Perfection Key West Select Blend. Let it cook for 1 minute to bloom the spices and caramelize the paste.
- Pour in the crushed tomatoes, black beans, kidney beans, vegetable broth, and chipotle. Use a wooden spoon to scrape the bottom of the pot, ensuring no browned bits are stuck.
- Secure the lid and set the pressure cooker to high pressure for 8 minutes.
- Once the cooking time is up, allow a natural pressure release for 10 minutes before manually venting the remaining steam.
- Open the lid, give the chili a good stir to thicken it up, and serve hot topped with fresh cilantro and avocado slices. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Yield & storage
Original yield
Storage
Keep leftovers in an airtight container in the refrigerator for up to 5 days. The flavors actually get better as it sits.
From Tony’s kitchen
This is a solid, working-man’s chili that happens to be plant-based. It’s got a bright, citrusy backbone from the spices that cuts right through the richness of the beans and sweet potatoes. It’s smoky, hearty, and fills the room with a smell that’ll have everyone in the house showing up to the kitchen with a bowl in hand.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Soy
- Extra-firm tofu
- neutral oil
- red onion
- bell peppers (one red, one green)
- sweet potato
- garlic
- Salted Perfection Key West Select Blend
- tomato paste
- tomatoes
- black beans
- kidney beans
- vegetable broth
- chipotle in adobo
- fresh cilantro
- avocados
Key West blend: Organic coconut sugar, Sea salt, Chili powder, Key Lime, Organic cane sugar, Citric acid, and Spices
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
