Tofu Chili
By Bibigallini
This is a very good, substantial chili that you can make in a crockpot or on the stove top. Great for those winter evenings and easy to prepare.
- 4
- 10 mins
- 40 mins
Ingredients
- 3 cups brown rice, optional
- 1 pound extra firm tofu, frozen & thawed*, squeezed dry and crumbled
- 1/2 medium onion, coarsely chopped
- 2 cloves garlic, minced
- 2 28-ounce cans chopped tomatoes, no salt
- 2 tablespoons chili powder, or more to taste
- 1/2 15-ounce can kidney beans (low or no salt), drained
- 1/2 15-ounce can pinto beans (low or no salt), drained
Preparation
Step 1
If using rice, cook according to package directions.
In a large pan, combine all ingredients except rice, and simmer for 30 minutes, or until all liquid is absorbed.
If desired, serve over brown rice.
*Thaw tofu on counter top for about 6 hours before squeezing out water.
Freezing the tofu results in a more meaty texture. Unfrozen, crumbled tofu may also be used.
Note: If desired, this may be made in a crock pot. Crumble frozen, thawed tofu into a large pan. Turn heat to med/high and add peppers, onions, and garlic. Cook until tender. Pour into a crock pot along with remaining ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours.