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Prep Time: 25 Minutes Cook Time: 70 Minutes |
Ready In: 95 Minutes Servings: 8 |
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Ingredients:
1 yellow onion, chopped |
1 red bell pepper, chopped |
3 cloves garlic, minced |
2 tablespoons olive oil |
2 teaspoons ground cumin |
1 teaspoon each chipotle chili powder and red pepper flakes |
14 ounces extra-firm tofu, frozen and thawed |
2 (14-ounce) cans diced tomatoes, undrained |
1 (28-ounce) can crushed tomatoes |
1 (4-ounce) can diced jalapenos, drained |
1 (4-ounce) can green chiles, drained |
2 (14-ounce) cans black beans, drained and rinsed |
1 (14-ounce) can dark kidney beans, drained and rinsed |
1/2 cup frozen corn |
1/2 cup whole roasted cashews |
salt and freshly ground black pepper |
garnishes: sour cream, shredded cheddar, more roasted cashews, optional |
Directions:
1. In a large stockpot, saute onion, bell pepper, and garlic in the olive oil over medium-high heat until onions are starting to soften. Stir in cumin, chipotle, and red pepper flakes. Crumble the thawed tofu into the mixture and saute 5 minutes more.
2. Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.
3. Garnish with sour cream, grated Cheddar, and additional cashews, if desired.
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