Whoever said that chili without meat lacked flavor, never tried this tofu chili recipe. As one of the most absorbent foods, tofu  is the ultimate red meat substitute. Loaded with nutrients, fiber and protein,  this meal features a fusion of delectable aromas, ideal to serve during the Superbowl--sans all the  fat.   

1 pound frozen extra-firm tofu

2 tablespoons extra virgin olive oil

2 cups of cooked black beans

2 cups of cooked pinto beans

1 large green bell pepper (cored, seeded and diced)

1 large yellow onion, (cubed)

1 cup of carrots (sliced)

1 cup frozen corn

2 cups gluten-free vegetable broth or distilled water

3 cloves of  garlic (minced)

1 (14-ounce) can diced tomatoes, (including the juice)

1 (14-ounce) can tomato sauce

2 tablespoons chili powder

2 teaspoons ground cumin

1 pinch of Paprika

1/8-teaspoon of black pepper

1 tablespoon sea salt or Kosher salt

Thaw tofu for an hour. Then mash the tofu until it resembles large crumbs. Set aside.

Using a Dutch oven, turn the stovetop's burner on a medium heat. Once the pot is hot, add one tablespoon of the extra virgin oil, onions, peppers, one tablespoon of the chopped garlic, corn, and carrots. Saute for 5-minutes. Next, add the water or broth, tomatoes, one tablespoon of chili powder, paprika, the black beans, pinto beans and tomato sauce. Cook for 45-minutes to an hour. Then stir the rest of the extra virgin olive oil along with the remaining ingredients: The crumbled tofu, chili powder, chopped garlic and cumin. Heat for an additional 30 minutes before serving.