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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This is a vegetarian version of Cincinnati chili. By freezing and thawing the tofu, you get a more meat-like texture. Ingredients:
2 teaspoons olive oil |
2 onions, chopped finely |
4 cloves garlic, minced |
3 cups vegetable stock |
2 tablespoons apple cider vinegar |
1 large bay leaf, crushed |
5 whole allspice berries |
2 teaspoons salt |
3 tablespoons chili powder |
1 teaspoon cocoa |
17 ounces tomato sauce |
1/2 teaspoon cayenne pepper, to taste |
1 teaspoon cumin |
1 teaspoon cinnamon |
1 can pinto beans, drained |
1/2 lb tofu, frozen,thawed,& crumbled |
Directions:
1. In large heavy pot, over medium-high heat, heat oil and saute onions for 8 to 10 minutes.
2. Add remaining ingredients.
3. Bring to a boil, then lower heat and simmer for 1 1/2 hours.
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