Mushroom Tofu Chili

Name: Mushroom Tofu Chili
Prep time: 35 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 2 -3 tablespoons olive oil (or canola oil); 2 onions, large, chopped; water (optional); 8 -12 ounces mushrooms, sliced; 6 garlic cloves, large, chopped; 2 teaspoons chili powder; 1 tablespoon ground cumin; 1 tablespoon oregano, fresh (or 1 1/2 tsps. dried oregano); 1/2 teaspoon dried red pepper flakes (to taste); 2 (28 ounce) cans diced tomatoes, with their juice; 2 tablespoons tomato paste; 2 (15 ounce) cans red beans, drained (or pinto beans); 2 tablespoons soy sauce; 12 -16 ounces tofu, drained and cut in cubes (medium or firm); 2 tablespoons cilantro, chopped (optional); salt & freshly ground black pepper, to taste

(2)

Recipe by Chef Kate

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

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

2 -3

tablespoons olive oil (or canola oil)
2

onions, large, chopped
water (optional)
8 -12

ounces mushrooms, sliced
6

garlic cloves, large, chopped
2

teaspoons chili powder
1

tablespoon ground cumin
1

tablespoon oregano, fresh (or 1 1/2 tsps. dried oregano)
¹⁄₂

teaspoon dried red pepper flakes (to taste)
2

(28 ounce) cans diced tomatoes, with their juice
2

tablespoons tomato paste
2

(15 ounce) cans red beans, drained (or pinto beans)
2

tablespoons soy sauce
12 -16

ounces tofu, drained and cut in cubes (medium or firm)
2

tablespoons cilantro, chopped (optional)
salt & freshly ground black pepper, to taste

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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