Hearty Vegetarian Tofu Chili |
|
 |
Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 5 |
|
This is a delicious colourful chili with a perfect blend of many vegetables with tofu in a thick spicy tomato base. This original recipe came from Runner's World magazine, although I have altered it to suit my likings. Frying tofu gives it a more meat like texture. For those who like chili very spicy, more chili powder may be added. Ingredients:
1 medium onion, chopped |
1 medium green pepper, chopped |
2 garlic cloves, minced |
1 teaspoon olive oil |
16 ounces extra firm tofu, drained and crumbled |
1 teaspoon cumin |
1 teaspoon hot sauce |
salt, to taste |
pepper, to taste |
1 (19 ounce) can red kidney beans, drained |
1 (19 ounce) can white kidney beans, drained |
1 (28 ounce) can diced tomatoes |
1 (14 ounce) can tomato sauce |
3 medium carrots, sliced |
2 tablespoons chili powder |
Directions:
1. Saute first 4 in meduium heat.
2. Add tofu, cumin, hot sauce, and salt and pepper and saute until crisp and lightly browned (10 min).
3. Add rest of ingredients (beans, tomatoes, tomato sauce, carrots, and chili powder).
4. Boil, reduce heat and simmer 45 to 55 minutes.
|
|