Yummy Vegetarian Tofu Chili
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Yields:
-
635 g
- Serves:
- 12
ingredients
- 1 large onion, chopped
- 2 large green peppers, chopped
- 2 large red peppers, chopped
- 6 large carrots, sliced
- 6 garlic cloves, minced
- 29.58 ml olive oil
- 1133.98 g extra firm tofu, drained and crumbled
- 9.85 ml cumin
- 12.32 ml hot sauce
- salt, to taste
- pepper, to taste
- 354.88 ml dry pinto beans, soaked and drained according to package directions
- 2 (1077.28 g) can garbanzo beans, drained
- 538.64 g can red kidney beans, drained
- 538.64 g can white kidney beans, drained
- 538.64 g can romano beans, drained
- 2 (1587.57 g) can diced tomatoes
- 793.78 g can tomato sauce
- 59.16 ml chili powder
directions
- Prepare the pinto beans according to package directions.
- Saute the onion, peppers, garlic and olive oil over medium heat.
- Add tofu, cumin, hot sauce, salt and pepper and saute until tofu is crumbled and lightly browned.
- Add the rest of the ingredients (beans, carrots, tomatoes, tomato sauce and chili powder).
- Boil, reduce heat and simmer 60 to 75 minutes.
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