I apologize for not posting lately. I haven’t been very motivated. Maybe comments would motivate? :) but anyway, here is the Chili I made tonight. oh and some cornbread. and there was some rice and sweet potato fries too.
a variation of a Whole Foods Chili Recipe
1 14 oz package tofu, drained and pressed
2 tbsp olive oil
2-4 tbsp chopped sun dried tomatoes, with oil from jar if using the oil marinated kind
2 c. corn and/or 1 can beans of your choice (I used Black-eyed Peas)
1 1/2 c. vegetable broth
1 15 oz can white beans, drained
1 15ish oz can fire roasted diced tomatoes
14 oz tomato sauce
1 tbsp chili powder
1 teaspoon ground cumin
salt and pepper to taste
Press the tofu and crumble, set aside.
Heat oil in a large soup pot over medium heat. Add onion, sun dried tomatoes, and corn (if using) and cook for about 5 minutes. Add broth, beans, crumbled tofu, tomatoes, tomato sauce, chili powder, cumin, salt and pepper. Bring to a boil, then reduce heat to medium low and simmer for about 20 minutes, or until hot and flavors have blended. Serve.