Meatiest Vegetarian Chili from Your Slow Cooker
This slow cooker tofu chili is one of the best, easiest, and tastiest vegetarian chili recipes I've ever tasted. Whenever I make it, my friends devour it. Best eaten with tortilla chips, Cheddar cheese, guacamole, and sour cream. What a treat! The recipe creator's name is Doc Meromorphic. He is a good friend of my family.
olive oil
½
cup
onions, chopped
4
green bell peppers, seeded and chopped
2
red bell peppers, seeded and chopped
2
firm tofu, drained and cubed
1
(14 ounce) package
garlic, minced
4
cloves
black beans, drained
4
(15.5 ounce) cans
crushed tomatoes
2
(15 ounce) cans
chili powder
6
tablespoons
dried oregano
2
tablespoons
distilled white vinegar
2
tablespoons
liquid hot pepper sauce, such as Tabasco
1
tablespoon
ground cumin
2
teaspoons
salt
2
teaspoons
ground black pepper
½
teaspoon
 Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until starting to soften. Add bell peppers, tofu, and garlic; cook and stir until vegetables are lightly browned and tender, about 10 minutes.
  Place black beans into a slow cooker. Add tofu-vegetable mixture and tomatoes, then gently stir in chili powder, oregano, vinegar, hot pepper sauce, cumin, salt, and pepper. Cover and cook on Low for 6 to 8 hours.
