Yummy Vegetarian Tofu Chili

Much like the "Hearty" version.

• Ready In: 1 hr 30 mins
• Serves: 12
• Yields: 635 g

Ingredients

• 1  large onion, chopped
• 2  large green peppers, chopped
• 2  large  red peppers, chopped
• 6  large carrots, sliced
• 6  garlic cloves, minced
• 2  tablespoons olive oil
• 40  ounces extra firm tofu, drained and crumbled
• 2  teaspoons cumin
• 2 1⁄2 teaspoons  hot sauce
•  salt, to taste
•  pepper, to taste
• 1 1⁄2 cups dry pinto beans, soaked and drained according to package directions
• 2 (19 ounce) cans garbanzo beans, drained
• 1 (19 ounce) can red kidney beans, drained
• 1 (19 ounce) can white kidney beans, drained
• 1 (19 ounce) can  romano beans, drained
• 2 (28 ounce) cans diced tomatoes
• 1 (28 ounce) can tomato sauce
• 4  tablespoons chili powder

Directions

1. Prepare the pinto beans according to package directions.
2. Saute the onion, peppers, garlic and olive oil over medium heat.
3. Add tofu, cumin, hot sauce, salt and pepper and saute until tofu is crumbled and lightly browned.
4. Add the rest of the ingredients (beans, carrots, tomatoes, tomato sauce and chili powder).
5. Boil, reduce heat and simmer 60 to 75 minutes.