5 November 2009
Make It: Easy Tofu Chili
Before I give you my sister’s recipe for tofu chili, check out this GINORMOUS avocado:
Can you tell how big it is? It was about quadruple the size of a normal avocado. My mama brought it back from a farmers’ market in Miami for me. Thanks, mama!
Next up, Tofu Chili a la Sister
You’ll need:
- 2 28 oz. cans fire-roasted diced tomatoes
- small can tomato paste (if desired; I don’t like the taste of it as much)
- 14 oz. can black beans
- 14 oz. can chick peas
- 14 oz. can corn
- block extra firm tofu, cubed
- medium onion
- green bell pepper
- cumin
- cayenne
- chili powder
Make it:
- In a large sauce pan, saute onion and pepper.
- Once the onion and pepper are mostly done, add the tofu.
- After the tofu gets slightly crisp, add all the canned ingredients and spices to taste (you can use more to make it spicier, less to make it less spicy).
- Simmer for 30-60 minutes (or as much time as you have! The longer, the better).
- I always add a splash of red wine to chili, so feel free to add some if you have it.
The chili was served with Greek yogurt and a salad of baby spinach, cucumber, hearts of palm (SO GOOD!), and part of that huuuge avocado. Oh, and my Popchips came, so I had to taste-test them! I <3 Popchips.
