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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Delicious,spicy, and hearty. Always gets rave reviews. I often double as it freezes well. Can also serve with corn chips, cheese, sour cream. Ingredients:
1 tablespoon olive oil |
1/2 medium onion, chopped |
2 bay leaves |
1 teaspoon ground cumin |
2 tablespoons oregano |
1 tablespoon salt |
2 stalks celery, chopped |
1 jalapeno pepper, diced |
4 garlic cloves, minced |
24 ounces tofu, burger type crumbled |
28 ounces canned tomatoes, diced |
1 (15 ounce) can rotel tomatoes, extra hot if available |
1/4 cup chili powder |
1 tablespoon ground black pepper |
15 ounces kidney beans, canned |
15 ounces garbanzo beans, canned |
15 ounces black beans, canned |
Directions:
1. Heat oil in large pot over medium heat. Stir in onion, bay leaves, celery, jalapeno, and garlic. Cook until onion is tender.
2. Stir in cumin, oregano, salt, black pepper, chile powder, and both canned tomatoes. Reduce heat, cover pot and cook 10 minutes.
3. Add tofu and canned beans. Heat to a strong simmer. Reduce heat to low and simmer slowly for 45 minutes. Remove bay leaves before serving.
4. For the Vegan's don't serve with dairy products such as the cheese and sour cream. Use non dairy alternatives.
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