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.

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

Details

Servings 4
Preparation time 10mins
Cooking time 40mins

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.