Monday, January 10, 2011

Tofu Chili

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

1/2 onion

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


To Make:

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.

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