Spicy Vegan Chili w/ Vegan Sour Cream
1 can tomato paste
2 cans black beans
1 cup corn
1/2 sweet red onion
1-2 cups water
1 teaspoon each: paprika, cayenne pepper, salt, ground cumin, garlic salt, basil
1 tablespoon onion flakes
1 package extra firm silken tofu
2 teaspoons apple cider vinegar
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon sugar
Put a large pot on the stove on low heat. Chop up the tomato and sweet red onion. Put tomato paste, black beans, tomato, corn, sweet red onion, 1-2 cups water (depends on how thick you want the chili to be), the spices and onion flakes into the pot. Mix together and let simmer on stove. Stir frequently.
While chili is heating up, mix crumbled tofu, apple cider vinegar, olive oil, salt, and sugar in the blender until smooth (this is for the vegan sour cream if needed).
Chili is done when color has darkened and you can smell the spices. Enjoy with a dollop of vegan sour cream and some crackers! I had never made chili before and basically made this up. It's delicious and it passed the test with my boyfriend!