This Smoked Tofu Chili features cubes of smoked tofu and tender kidney beans simmered in a rich beer and chipotle tomato sauce served with all the fixin's.
Stir the garlic, tomato paste, chipotle peppers, chili powder, cumin, and oregano. Sauté for a minute more.
2 cloves garlic, 1 tbsp tomato paste, 1 (186 ml, 6 fl oz) can chipotle peppers in adobo, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano
Pour in the whole tomatoes and break them up coarsely with a wooden spoon. Add the kidney beans, tofu, and the beer. Bring the mixture up to a boil before reducing it to a simmer. Let cook uncovered for 2 hours.
Ladle the chili over the brown rice and top with cheddar cheese, radish and jalapeño slices, a dollop of yogurt, fresh cilantro, and a sprinkling of Tajín. Serve immediately.