Beef: chili with Tofu

By JoFClark

Ingredients

• Chili Spice Blend
• 2 T ground chili powder
• 2 t ground cumin
• 1 t dried oregano, crumbled
• 1/2 t mustard powder
• 1/4 t cinnamon
• 1/4 t ground cloves
• 1/4 t nutmeg
• 1/4 t ground ginger
• Chili
• 2 T olive oil
• 3 onions, minced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 2 t kosher salt
• Chili Spice Blend
• 2 lbs extra firm tofu, drained and crumbled
• 2 28 oz cans diced Italian tomatoes with juice
• 2 cups vegetable broth
• 1 can red kidney beans, drained, rinsed
• 1 can pinto beans, drained, rinsed
• 1 lb whole wheat pasta
• 1 cup finely chopped onion for serving

Preparation

Step 1

Mix Chili Spice Blend, set aside

Heat oil over medium heat. Add onions and garlic, sauté for 5 mins

Add the green pepper, salt, Chili Spice Blend and crumbled tofu
Sauté for about 5 mins, stirring often as tofu absorbs the flavors
Stir in the tomatoes with juice.
Add vegetable broth
Simmer over medium-low heat for up to 2 hours, adding water or broth f necessary
Long simmering allows the flavors to fuse with all the ingredients

Gently blend in the kidney beans, pinto beans and liquids
Heat while cooking the spaghetti

Cook spaghetti by package directions

Serve chili over noodles

Top with onion