Enjoy this warm, filling dish on a cold winter day!
3 tbsp vegetable oil
1 package of firm or extra firm tofu, crumbled
1 onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 cup mushrooms, sliced
3 tbsp chili powder
salt and pepper to taste
1/4 tsp cayenne pepper
1/2 tsp cumin
1 14 oz can tomato sauce
1 28 oz can whole or diced tomatoes, with liquid
1 28 oz can kidney beans or black beans, drained (or combination of beans)
1 tbsp agave
In a large pot, sautee the tofu in the vegetable oil over medium high heat for about 3 minutes. Add the onions, green pepper, garlic, mushroms, chili powder, salt and pepper, cayenne and cumin. Cook until veggies are just barely tender, about 5 minutes.
Add the tomato sauce, whole or diced tomatoes, beans and sugar. Bring to a slow simmer. Cover and allow to cook for at least 45 minutes. Enjoy!
Makes 8 servings of homemade chili.
Total Carbohydrates: 77.4g, 26%
Dietary Fiber: 19.1g, 76%
Vitamin A 47%, Vitamin C 72%, Calcium 21%, Iron 49%