Tofu Chili
Ingredients
-
1
lb
extra firm tofu, drained and pressed
-
1
tbsp
extra virgin olive oil
-
1
medium
onion, diced
-
2
cloves
garlic, minced
-
8
oz
mushrooms, chopped
-
2
medium
bell peppers, chopped
-
2 ½
tbsp
chili powder
-
2
tsp
cacao powder
-
2
tsp
oregano
-
1
tsp
cumin
-
1
tsp
salt
-
2
15 oz cans
beans (red and white kidney beans), drained and rinsed
-
2
15 oz cans
diced fire-roasted tomatoes
Instructions
- Press the tofu for at least 20 minutes to remove excess water.
- Heat olive oil in a medium pot over medium heat and sauté onion and garlic for 5 minutes.
- Add mushrooms and bell peppers to the pot and sauté for another 5 minutes.
- Crumble the pressed tofu and add it to the pot along with the spices; sauté for 7-10 minutes.
- Stir in the beans and tomatoes, bring to a boil, then reduce heat to low and simmer covered for about an hour.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
500mg
Cholesterol
0mg
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