| 1 | (ignore the quantity, just get 1-2 8oz bags) | shredded cheddar cheese |
| 1 | tbsp | olive oil |
| 0.5 | unit | onion |
| 1.5 | clove | garlic |
| 0.75 | lb | crushed tomatoes |
| 0.5 | lb | black beans |
| 0.5 | lb | kidney beans |
| 0.5 | cup | water |
| 1.5 | tbsp | chili powder |
| 1 | tsp | cumin |
| 1.5 | tsp | maple syrup (or honey or other syrup-y sweetener) |
| 1.5 | tsp | cocoa powder |
| 0.1 | tsp | cayenne pepper |
| 0.5 | tsp | salt |
| 2 | tbsp | soy sauce |
| 2 | tbsp | nutritional yeast (could be difficult to find, might need to use someone's personal?) |
| 0.67 | tbsp | chili powder |
| 0.94 | lb | tofu |
| 1 | tsp | smoked paprika |
| 0.5 | tsp | smoked paprika |
Tofu Crumbles:
Preheat oven to 350F.
Mix soy sauce, nutritional yeast, (the smaller amount of) chili powder, and (the larger amount of ) smoked paprika in a large bowl.
Crumble in tofu and mix well.
Spread tofu evenly in a pan, place it in the over, and bake for 30min, stirring halfway through.
Chili:
Place a large pot over medium heat.
Add olive oil and onion. Saute 3-4 min.
Add garlic and saute for another minute.
Add everything but the tofu crumbles (which are likely still in the oven at this point).
Bring to a boil, lower the heat to a simmer, and cook for 20 minutes (probably longer due to how much this is scaled up). Stir in the cooked tofu and serve with cheese.