Wild Rice Tofu Chili with Sour Cream and Chives

"I LOVE this chili recipe because it's tasty and fills me up with warmth. The wild rice gives it extra texture and earthiness. It pairs well with any wine or Champagne. Drink what you like best! It's good on a cold winter day as well as cool summer evenings around the fire."

Prep Time

15 mins

Cook Time

1 hour +/–

Paired With

Cabernet Sauvignon

Main Protein

Vegetarian/Vegan

Ingredients

IngredientQuantity
2 Tbsp Olive Oil –, –, –, –, –, –, –, –, –, –, –, –, –, –, –, –, –, –
2 Cans Canned Red Beans
1 Medium Onion Diced
2 Cloves Garlic Minced
2 tsp Chili Powder
1 tsp Ground Cumin
1 Bell Pepper Diced
1/2 Jalapeño Pepper, minced (remove seeds)
2+ Cups Water
3 tbsp Tomato Paste
1/2 Package Tofu (break into tiny pieces and roast)
Spray olive oil
1 tsp Smoked Paprika
Sea Salt
Black Pepper
1 Cup Pre-Cooked Wild Rice
Sour Cream
Fresh Chives

Directions

Wild Rice Tofu Chili with Sour Cream and Chives

(Use organic ingredients if available)

Ingredients

2 Tbsp Olive Oil

2 Cans Canned Red Beans

1 Medium Onion Diced

2 Cloves Garlic Minced

2 tsp Chili Powder

1 tsp Ground Cumin

1 Bell Pepper Diced

1/2 Jalapeño Pepper, minced (remove seeds)

2+ Cups Water

3 tbsp Tomato Paste

1/2 Package Tofu (break into tiny pieces and roast)

Spray olive oil

1 tsp Smoked Paprika

Sea Salt

Black Pepper

1 Cup Pre-Cooked Wild Rice

Sour Cream

Fresh Chives

 

Directions

In a large cast iron Dutch oven add olive oil and heat over medium heat. When heated add the onion and garlic and sauté until the onion is translucent and just begins to brown, about 5 minutes. Add the chili powder and cumin and let toast for 30 seconds. Add tomato paste, jalapenos, bell pepper, beans, and water. Bring to a boil and then reduce to simmer and continue to simmer covered for 45 minutes, stirring occasionally.

While chili cooks, spray tofu with olive oil and season with smoked paprika, salt and pepper. Roast on baking sheet in oven at 375 degrees for 30 minutes, stirring occasionally.

Remove lid from chili. If the chili is too thick, add more water or continue to cook if too watery with lid off until desired consistency.

Add roasted tofu and cooked wild rice and cook for 10 more minutes. Test for seasoning, add more salt and pepper to taste.

Serve in bowls. Top with sour cream and fresh chives.