POINTS® Value: 7
Servings: 6
Level of Difficulty: Easy
Ingredients
3 Tbsp olive oil
1 pound(s) extra firm tofu, crumbled
1 cup(s) onion(s), finely diced
1 item(s) bell pepper(s), diced
1 clove(s) garlic clove(s), minced
1 cup(s) mushroom(s), Diced
3 Tbsp chili powder
1 tsp table salt, to taste
1 tsp black pepper, to taste
1/4 tsp cayenne pepper
1/4 tsp McCormick Ground cumin
14 oz canned tomato sauce
28 oz Contadina Diced Tomatoes, 1 can with liquid
28 oz Goya Pinto beans, drained
3 Tbsp sugar
Instructions
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!
No Sure about Tofu yet? However I made a Pumpkin Black bean Chili that Rocked! I used pumpkin instead of meat with all my other basic chili ingredients.
ReplyDeleteTofu, take the firm stuff, freezing over night, and then thaw it out, press or squeeze the water out and you have a very firm, almost bready tofu that will feel like and taste like ground turkey or chicken in your Chili. Definitly worth a try .. IF you can eat pumpkin in your chili, you can do Tofu! Really, I promise, and with the Protein it will be more filling for a longer period of time..
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