W wanted chili a few days ago after he saw the turkey dogs in the fridge, which he bought a week ago. He loved the chili I made a while back, but I resist to make it again. It was loaded with meat and fat…Italian sausages and grounded beef. Oh no…I wasn’t craving for that protein.
Being more health conscious lately, I didn’t want to make it but also didn’t want to disappoint W. I thought, maybe, a vegetarian version could be as delicious.
Delighted! I actually found an existed recipe while googling.
I replaced any canned ingredients the recipe called for with fresh ones.
This recipe is a keeper. Especially fall is coming. A cup of hot chili – tofu chili, whether with some turkey dogs or a baguette, sure will cozy up your appetite. Why not pop a Adam Sandler movie on the TV at the same time.
W had one, two and went for a third. I suppose he loved it a lot.
I bet you might too.
Tofu Chili adopted from Whole Food
1 package (14 ounces) extra-firm tofu, drained
2 tablespoons extra virgin olive oil
6 small red and orange bell peppers, cored, seeded and chopped
1 large yellow onion, chopped
2 small jalapeño, stemmed, seeded and finely chopped (1 mild, 2 medium, 3 hot)
2 cups fresh corn
1 1/2 cup water
2 cups kidney beans, unsalted and cooked
2 medium tomatoes, diced
1 can tomato sauce
2 tbsp chili powder (1 mild, 2 medium, 3 hot)
2 tsp ground cumin
salt and freshly grounded pepper to taste
Arrange tofu on a large plate lined with 3 or 4 paper towels and top with more paper towels. Press firmly to release as much water as possible from the tofu. Discard paper towels, cubed tofu and set aside.
Heat oil in a large soup pot over medium high heat. Add peppers, onion, jalapeño and corn and cook for 5 minutes. Add water, beans, cubed tofu, tomatoes, tomato sauce, chili powder, cumin and salt 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 60 minutes. Ladle chili into bowls and serve.