Recipe: Vegetarian Chilli

February 15, 2016

Meatless meals don't have to be boring! Give this chili a try if you're looking to get more plant protein into your diet without losing flavor!

 

Tofu Chilli

Serves 6+ | 20 min prep time | 45 min cook time

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1 block extra firm tofu

1 ripe tomato

1/2 green bell pepper

1 (12 oz) can red kidney beans

1 onion

2 tablespoon olive oil

1 (12oz) can tomato sauce

1 tablespoon chili powder 

2 teaspoons ground cumin

salt + pepper to taste

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1.) Heat oil in a large Dutch oven or soup pot over medium high heat. Saute pepper and onion in olive oil for about 5 minutes.

2.) Add beans, crumbled tofu, tomatoes, tomato sauce, chili powder, cumin and salt or and pepper and stir well. Bring to a boil, then reduce heat and simmer, uncovered or partially covered, stirring occasionally, until thickened and flavors have melded, about 45 minutes. Ladle chili into bowls and serve hot.

 

Serving suggestion: Top with sliced avocado, shredded cheese, and tortilla chips (served here are Way Better Snacks Black Bean Tortilla Chips!)

 

 

 

 

 

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