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TOFU WITH CHILI

This vegetarian chili recipe packs twice the protein punch with both beans and tofu as well as plenty of flavor from chili powder, bell peppers, mushrooms and a touch of sugar. I like to add a touch of paprika into a vegetarian chili.

 Ingredients
  • 3 tbsp vegetable oil
  • 1 14 oz package of firm or extra firm tofu, crumbled
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 3 tbsp chili powder
  • salt and pepper to taste
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1 14 oz can tomato sauce
  • 1 28 oz can whole or diced tomatoes, with liquid
  • 1 28 oz can kidney beans, drained
  • 1 tbsp sugar
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings
Preparation
In a large pot, sautee the tofu in the vegetable oil over medium high heat for about 3 minutes. Add the onions, green pepper, garlic, mushroms, chili powder, salt and pepper, cayenne and cumin. Cook until veggies are just barely tender, about 5 minutes.
Add the tomato sauce, whole or diced tomatoes, beans and sugar. Bring to a slow simmer. Cover and allow to cook for at least 45 minutes. Enjoy!
Makes 8 servings of homemade chili.
Got leftovers? Here's a few ideas for leftover chili.

Calories: 486
% Daily Value:
Total Fat: 9.1g, 14% / Saturated Fat: 1.7g, 9%
Cholesterol: 0mg, 0%
Sodium: 313mg, 13%
Total Carbohydrates: 77.4g, 26%
Dietary Fiber: 19.1g, 76%
Protein: 28.9g
Vitamin A 47%, Vitamin C 72%, Calcium 21%, Iron 49%

KISS TO ALL  

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