We are Ike & Janiece: college sweethearts, parents and music lovers, living in Texas with our daughter. Nigermany is a lifestyle journal dedicated to our pursuit of a simple, healthy and good life.

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Easy Vegan Tofu & Bean Chili Recipe

I have to be honest. Although I am a Texas girl, I am not the biggest chili fan. When I was younger, I loved chili dogs but as I’ve gotten older, I have found it difficult to enjoy eating chili because it is quickly followed by a bloated tired feeling that we all know as the itis. Since embarking on my health journey, I have created an easy, quick, and vegan chili recipe that I keep in my back pocket for days when I just need some comfort food. Think about it. When can you ever find a recipe that is all three: easy, quick AND vegan? Yeah, I can’t think of many others that fit the criteria.

Why This Easy Vegan Chili Recipe?

Last year, I posted an IG story showing the tofu chili I make from time to time and received a DM asking for the recipe. Guys, I promise to get better at providing a recipe with my IG story so I don’t flaunt the delicious treats and leave you wanting without a recipe to enjoy yourselves.

I personally recommend eating this with some cornbread or unsalted crackers. For me, nothing beats a little carb in my dinner and I can’t think of a better pair than cornbread and chili.

I hope you all enjoy this recipe and enjoy a healthier version of chili featuring super firm tofu and whatever beans you have in the pantry. Really! You don’t have to be picky. I always put whichever beans I have on hand in the recipe and I don’t worry about the selection. I’ve never been led astray.

If you try this recipe, be sure to share it with me on instagram or via email. I love to see that we’re on this journey toward wholesome living together.

Be sure to check out more real food recipes that I’ve shared here for you.

Easy Vegan Tofu & Bean Chili Recipe

This recipe is a vegan chili filled with beans and super firm tofu for an extra protein kick.
Prep Time10 mins
Servings: 6

Ingredients

  • 1 yellow onion diced
  • 4 cloves garlic
  • 2 bell peppers diced
  • 2 tbsp ancho chili powder
  • 2 tsp cumin
  • 1 tbsp oregano
  • 2 tbsp vegetable broth powder
  • 2 14 oz diced tomato canned
  • 1 14.5 oz kidney beans canned, supplement with what you have on hand
  • 1 14.5 oz great northern beans canned, supplement with what you have on hand
  • 16 oz super firm tofu
  • 1 cup water
  • 1 pinch cocoa powder
  • 1 tsp black pepper

Instructions

  • Finely dice onion and bell peppers. Add to a pot along with garlic over medium low heat. Cook for 5 minutes.
  • While onion and peppers are cooking, roughly crumble super firm tofu by hand. Do not over crumble. Set aside.
  • Add ancho chili powder, cumin, oregano, and vegetable broth powder. Mix immediately.
  • Immediately add canned diced tomatoes, kidney beans, great northern beans, tofu, water, cocoa powder, and pepper. Bring to boil.
  • Once boiling, immediately reduce to a light simmer. Simmer for 30 minutes. Remove from heat.
  • Serve alone or with your favorite cornbread.
Hi, I'm Janiece

It all started with a midnight epiphany and the rest is history.

I've worn the hat of a dedicated corporate woman, a tenacious go-getter, and a passionate career climber. After welcoming my first bundle of joy into the world just three weeks into a global pandemic, I realized there were fragments of myself I had set aside while on my upward career trajectory. Somewhere over the years, I realized I stopped wholly caring for myself and my family in exchange for career success.

So, I made a choice – a choice to embrace whole living, nurturing every part of myself from the inside out.

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