Chili-Award Winning & Vegan

This recipe makes about 11 cups

Directions: 

(This recipe can be done in an instant pot or a crock pot)

1. Crumble the tofu into a large bowl.  Add all the ingredients for the crumbled tofu. MIx well and spread on a baking sheet. Bake at 400 for 20 minutes. Stirring halfway through. 
2. In a frying pan or Instant Pot, sauté the chopped onion and bell pepper. (If using an Instant Pot, select the "Sauté" function)
3. If using a slow cooker, transfer the sautéed onions and peppers to the crock pot. Add the tofu,  broth, fire-roasted tomatoes, jalapeno (if using), and tomato paste
4. Drain and rinse all beans thoroughly, then add them to the pot
5. Add oregano, cumin, smoked paprika, chili powder, minced garlic, Worcestershire sauce, salt, and pepper and stir well to combine
6. Instant Pot: Secure the lid and select the "Bean" or "Chili" setting. Cook for 20 minutes
7. Slow Cooker: Cover and cook on low for 3–4 hours
8. Stir and adjust seasoning if needed. 
9. Add parchment paper to your trays
10. Pour chili  onto trays
11. Add dividers if using. We like the 10-portion setting for this recipe
12. Pre Freeze when possible
13. Freeze dry (my cycle time was 36 hours)
14. Store in jars for short-term use or in mylar bags for long-term storage

Rehydration: 

Add 2 divider portions or about 1 1⁄3 cups of freeze-dried chili to a bowl with 1 cup of hot water. Cover and let it sit for 3-4 minutes. Stir and enjoy

Nutritional Value Per 1 cup pre-freeze-dried

Calories: 207 Protein: 16 g Fat: 5 g Carbohydrates: 28 g Sugar: 4 g Fiber: 7 g

Cycle times & rehydration for reference only. Your results may vary.