Baby it’s chili outside! And that’s exactly what we are going to be making today! Chili! So if you think that chili needs meat, then you don’t know beans. HAHAHA
TOFU CHILI
1 (14 oz) package extra-firm tofu, drained
1 large green bell pepper, cored, seeded and chopped
1 large yellow onion, chopped
1 small jalapeƱo, stemmed, seeded and finely chopped (optional)
2 cups corn
1 Ā½ cups vegetable broth
1 (15 oz) can no-salt-added Kidney Beans, rinsed and drained
1 (15 oz) can no-salt-added Black Beans, rinsed and drained
1 (15 oz) can chili beans
1 (14 oz) can no-salt-added fire roasted tomatoes, with their liquid
1 (14 oz) can no-salt-added tomato sauce
2 tablespoons chili powder
2 tablespoons ground cumin
Tamari or Soy Sauce to taste
1. Drain and press tofu to release as much water as possible. Crumble and set
aside.
2. Water sauteā pepper, onion, jalapeƱo and corn and cook for 5 minutes.
3. Add broth, beans, crumbled tofu, tomatoes, tomato sauce, chili powder, cumin
and tamari. Stir well.
4. Bring to a boil, then reduce heat and simmer, uncovered or partially covered,
stirring occasionally, until thickened and flavors have blended well, about 45
minutes.
5. Ladle chili into bowls and serve.
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