Hearty Vegetarian Tofu Chili

LUv 2 BaKE's Note:

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.

• Total Time: 1 hrs 15 mins
• Prep Time: 20 mins
• Cook Time: 55 mins

Ingredients:

Servings: 5

• 1 medium onion , chopped
• 1 medium green pepper , chopped
• 2 garlic cloves , minced
• 1 teaspoon olive oil
• 16 ounces extra firm tofu , drained and crumbled
• 1 teaspoon cumin
• 1 teaspoon hot sauce
• salt , to taste
• pepper , to taste
• 1 (19 ounce) can red kidney beans , drained
• 1 (19 ounce) can white kidney beans , drained
• 1 (28 ounce) can diced tomatoes
• 1 (14 ounce) can tomato sauce
• 3 medium carrots , sliced
• 2 tablespoons chili powder

Directions:

1. Saute first 4 in meduium heat.
2. Add tofu, cumin, hot sauce, and salt and pepper and saute until crisp and lightly browned (10 min).
3. Add rest of ingredients (beans, tomatoes, tomato sauce, carrots, and chili powder).
4. Boil, reduce heat and simmer 45 to 55 minutes.

Reviews

[Chef #1498378]

Great recipe! I have been using this for 2 years. I quadruple the recipe and freeze it in quart sized freezer bags.

[Carol G.]

I made this exactly as stated except I used a red bell pepper (more antioxidents). The flavor & texture was perfect!! Be sure and lightly brown the tofu as directed. Thanks LU2Bake for the recipe.

[lrn2trvl]

I've wanted to start eating more vegetarian dishes. This is quite wonderful on a cold rainy day, and it get better with age.
yum!