Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic, and tofu; cook and stir vegetables until lightly brown and tender.
Pour the black beans in the slow cooker and set to LOW setting. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.
Originally Submitted
1/9/2011
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