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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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To flavor and deepen the color of this meatless version of the American classic, add plenty of sauteed onions and sliced mushrooms, as well as a touch of soy sauce. Because this chili is made of vegetables, it cooks faster than meat-based chili. Serve it with hot tortillas or pita bread, or over rice or spaghetti. It makes a hearty main course. From the Florida Sun Sentinel. Ingredients:
2 -3 tablespoons olive oil (or canola oil) |
2 onions, large, chopped |
water (optional) |
8 -12 ounces mushrooms, sliced |
6 garlic cloves, large, chopped |
2 teaspoons chili powder |
1 tablespoon ground cumin |
1 tablespoon oregano, fresh (or 1 1/2 tsps. dried oregano) |
1/2 teaspoon dried red pepper flakes (to taste) |
2 (28 ounce) cans diced tomatoes, with their juice |
2 tablespoons tomato paste |
2 (15 ounce) cans red beans, drained (or pinto beans) |
2 tablespoons soy sauce |
12 -16 ounces tofu, drained and cut in cubes (medium or firm) |
2 tablespoons cilantro, chopped (optional) |
salt & freshly ground black pepper, to taste |
Directions:
1. Heat oil in a nonreactive wide Dutch oven over medium heat.
2. Add onions and saute 5 minutes; add 1 or 2 Tbsps. hot water from time to time if pan becomes dry.
3. Add mushrooms and garlic and saute 2 minutes.
4. Add chili powder, cumin, oregano and pepper flakes, stir over low heat 30 seconds.
5. Add tomatoes with juices and tomato paste. Stir and bring to a boil.
6. Add beans and soy sauce and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes.
7. Add tofu and stir gently. Simmer, uncovered, 5 minutes or until chili is thick.
8. Add cilantro, if using.
9. Taste and adjust salt and pepper.
10. Serve hot.
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