Mushroom Tofu Chili

"To flavor and deepen the color of this meatless version of the American classic, add plenty of sauteed onions and sliced mushrooms, as well as a touch of soy sauce. Because this chili is made of vegetables, it cooks faster than meat-based chili. Serve it with hot tortillas or pita bread, or over rice or spaghetti. It makes a hearty main course. From the Florida Sun Sentinel."
 
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Ready In:
35mins
Ingredients:
16
Serves:
4-6
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ingredients

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directions

  • Heat oil in a nonreactive wide Dutch oven over medium heat.
  • Add onions and saute 5 minutes; add 1 or 2 Tbsps. hot water from time to time if pan becomes dry.
  • Add mushrooms and garlic and saute 2 minutes.
  • Add chili powder, cumin, oregano and pepper flakes, stir over low heat 30 seconds.
  • Add tomatoes with juices and tomato paste. Stir and bring to a boil.
  • Add beans and soy sauce and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes.
  • Add tofu and stir gently. Simmer, uncovered, 5 minutes or until chili is thick.
  • Add cilantro, if using.
  • Taste and adjust salt and pepper.
  • Serve hot.

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Reviews

  1. This is really good and easy. I used cayenne in place of the chili powder and simmered it for a good half an hour until nice and thick. Yum! Thanks for posting.
     
  2. This recipe was great and made enough for leftovers to be frozen. I used dried Pintos that I speed soaked and let cook for several hours before making the chili. It was delicious and perfectly spicy with a combo of Ancho and Chipotle chili powder. I will definitely make it again.
     
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Tweaks

  1. This is really good and easy. I used cayenne in place of the chili powder and simmered it for a good half an hour until nice and thick. Yum! Thanks for posting.
     

RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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