For the Tofu “Meat”:

1 tablespoon olive oil

½ large onion, chopped

4 tablespoons no-salt-added tomato paste

½ cup water

2½ tablespoons salt-free taco seasoning

1½ tablespoons apple cider vinegar

1 block firm or extra-firm tofu, drained, pressed, and crumbled

For the Chili:

2 tablespoons olive oil

6 garlic cloves, minced

1 medium to large onion, chopped

16 oz mixed mushrooms, sliced (or chopped large mushrooms like portobello)

3 tablespoons no-salt-added tomato paste

3 cups low-sodium vegetable broth

28 oz can no-salt-added diced tomatoes

1 15.5 oz can black beans, drained and rinsed

1 15.5 oz can kidney beans, drained and rinsed

1–2 tablespoons chili powder (adjust to taste)

1 tablespoon smoked paprika

1 teaspoon cumin

Salt and pepper, optional

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1. Prepare the Tofu “Meat”:

Heat olive oil in a large skillet over medium heat.
Sauté the onion until translucent.
Crumble the tofu into small, cottage-cheese-sized pieces.
Stir in tomato paste and cook 1–2 minutes.
Add water, taco seasoning, and apple cider vinegar, mixing into a thick sauce.
Add crumbled tofu, stir well, and cook for a few more minutes until heated through. Set aside.

2. Make the Chili:

Heat olive oil in a large pot or Dutch oven over medium heat.
Sauté onions and garlic until softened and fragrant.
Add mushrooms and cook until their liquid evaporates, about 10 minutes.
Stir in tomato paste, vegetable broth, diced tomatoes, beans, chili powder, smoked paprika, and cumin.
Add tofu mixture to the pot and combine thoroughly.
Bring to a boil, reduce heat to medium-low, and simmer for at least 15 minutes. Adjust liquid with water or broth if necessary.
Serve hot with optional toppings: avocado, cilantro, lime wedges, or plain Greek yogurt.

Mushroom varieties: Mix button, cremini, and portobello for the best texture and flavor.
Make ahead: Chili tastes even better the next day once flavors meld.
Slow cooker option: Cook tofu mixture first, then combine all ingredients in a slow cooker on low for 5–6 hours.
Adjust thickness: Simmer uncovered to thicken or add water/vegetable broth to loosen if too thick.
Toppings: Avocado, cilantro, lime wedges, or a dollop of plain Greek yogurt are heart-healthy options.