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 (Serves 5)
1 medium Onion, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
1 teaspoon olive oil
16 ounces extra firm tofu, drained and crumbled
1 (19 ounces) can red kidney beans, drained
1 (19 ounces) can white kidney beans, drained
1 (28 ounces) can diced tomatoes
1 (14 ounces) can tomato sauce
3 medium carrots, sliced
2 tablespoons chili powder
Directions
Saute first 4 in meduium heat.
Add tofu and saute until crisp and lightly browned (10 min).
Add rest of ingredients (Beans, tomatoes, tomato sauce, carrots, and chili powder).
Boil, reduce heat and simmer 45 to 55 minutes.
Ingredients (Serves 5)
1 medium Onion, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
1 teaspoon olive oil
16 ounces extra firm tofu, drained and crumbled
1 (19 ounces) can red kidney beans, drained
1 (19 ounces) can white kidney beans, drained
1 (28 ounces) can diced tomatoes
1 (14 ounces) can tomato sauce
3 medium carrots, sliced
2 tablespoons chili powder
Directions
Saute first 4 in meduium heat.
Add tofu and saute until crisp and lightly browned (10 min).
Add rest of ingredients (Beans, tomatoes, tomato sauce, carrots, and chili powder).
Boil, reduce heat and simmer 45 to 55 minutes.
