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Vegetarian Chili

 

 

vegetable cooking spray
1 teaspoon olive oil
1 1/2 cups chopped onions
1 1/2 cups green or yellow bell peppers
1 cup chopped celery
1 cup chopped celery
2 16 oz. cans pinto beans, undrained
2 14 oz. cans canned tomatoes, chopped, undrained
1 6 oz. can tomato paste
1 6 oz. can water
1 6 oz. can chopped fresh mushroom
1 fresh jalapeno pepper, seeded and chopped
1 tablespoon chili powder
1 1/2 teaspoons groundcumin
1 teaspoon dried oregano
1/2 teaspoon pepper
28 ounces tofu, drained and cut into small cubes *

  

Coat a Dutch oven with cooking spray; add oil, and
place over medium heat until hot. Add onion, green
pepper, and celery; saute 5 minutes or until onion is tender.

Add remaining ingredients except tofu to Dutch oven;
bring to a boil. Cover; reduce heat, and simmer 30 minutes.
Add tofu; stir gently, Cover and simmer an additional 10
minutes or until tofu is thoroughly heated.

* Also good if you freeze tofu and then thaw and
squeeze out moisture before stiring into chili.

6 servings

 


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