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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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When I tasted this OH MY...its wonderful. Four of us ate all of it in one sitting and are having it again very soon. Ingredients:
4 tablespoons olive oil |
1 medium onion, chopped |
3 cloves garlic, chopped |
10 ounces white mushrooms, chopped |
2 ounces beef bouillon |
8 ounces tofu |
2 large portabella mushrooms, coarsely chopped |
32 ounces red kidney beans |
4 lbs canned tomatoes |
1 can tomato paste |
2 tablespoons chili powder |
1 teaspoon oregano |
2 bay leaves |
1/4 teaspoon cumin |
1 teaspoon salt |
Directions:
1. In a dutch oven, brown the onion, garlic and white mushrooms in the olive oil at medium heat 10 minutes.
2. Add the beef bouillon to the tofu, and mix in with a fork.
3. Add to the onion and mushrooms, along with the portabella mushroom.
4. Continue heating another 10 minutes.
5. Then add the kidney beans, tomatoes and tomato paste, and spices.
6. Keep on medium heat for 1 hour.
7. The chili may be optionally garnished with Enoki mushrooms, and finely sliced red and green peppers.
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