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!
Serves 6+ | 20 min prep time | 45 min cook time
1 block extra firm tofu
1 ripe tomato
1/2 green bell pepper
1 (12 oz) can red kidney beans
2 tablespoon olive oil
1 (12oz) can tomato sauce
1 tablespoon chili powder
2 teaspoons ground cumin
salt + pepper to taste
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!)