Monday, December 14, 2015

Tofu Chili

Hello Fellow Food Adventurers,

If you are looking for some meatless chili options, tofu is a great choice! It still provides the texture you are looking for and tofu is a great vehicle for a variety of flavors. 

  • 1 package extra-firm tofu, drained
  • 2 tablespoons extra virgin olive oil
  • 1 large green bell pepper, cored, seeded and chopped
  • 1 large yellow onion, chopped
  • 1 small jalapeño, stemmed, seeded and finely chopped (optional)
  • 2 cups frozen corn
  • 1 1/2 cups vegetable broth
  • 1 can no-salt-added kidney beans, rinsed and drained
  • 1 can diced tomatoes, with their liquid
  • 1 can tomato sauce
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • Salt to taste
Topping Options
  • Cheddar cheese
  • Sour Cream
  • Tortilla Chips
  • Avocado
How To Put It Together

  1. Arrange tofu on a large plate lined with 3 or 4 paper towels and top with more paper towels. Place a heavy pan on top and drain for 20 mins, discard paper towels and crumble tofu, put aside.
  1. Heat oil in a large Dutch oven or soup pot over medium high heat. 
  2. Add pepper, onion, jalapeño and corn and cook for 5 minutes. 
  3. Add broth, beans, crumbled tofu, tomatoes, tomato sauce, chili powder, cumin and salt and stir well. 
  4. Bring to a boil, then reduce heat and simmer, uncovered or partially covered, stirring occasionally, until thickened and flavors have melded, about 45 minutes. 
  5. Ladle chili into bowls and serve.
  6. Enjoy!