Friday, August 28, 2009

Best Ever Vegetarian Chili

Prepared by Kathy

Water-packed tofu changes texture when it is frozen, resulting in “meaty” crumbles that are less processed and healthier than soy ground beef substitutes. Simmered in a spicy sauce, the tofu adds body and soaks up the vibrant flavors of this classic dish.


  • One 14-ounce tub firm water-packed tofu
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, peeled and chopped
  • 2 New Mexico chile peppers, seeded and chopped
  • 2 15 oz cans chopped tomatoes with juice
  • 1 15 oz can pinto beans, rinsed and drained
  • 1 15 oz can black beans, rinsed and drained
  • 3 T chili powder
  • 1 T ground cumin
  • 1 t. Mexican oregano
  • ½ t. cinnamon
  • One canned chipotle chile in adobo sauce, finely minced (or to taste)
  • 1 T sugar
  • 1 bay leaf
  • 1 t. salt, or to taste

Freeze the tofu overnight (or longer) in its container. Thaw, squeeze out excess moisture, and crumble. Set aside.

In a large soup pot or skillet, sauté the onion, garlic, carrot, and chiles in a little water until onion is translucent (about 5 minutes), adding more water as necessary to prevent sticking.

Add the tomatoes, beans, chili powder, cumin, oregano, cinnamon, chipotle chile, sugar, and bay leaf. Stir in crumbled, previously frozen tofu. Reduce heat, cover, and simmer for 15 to 20 minutes, until flavors blend. If additional liquid is needed, add a little water, vegetable stock, or red wine. Add salt to taste and serve, garnished with chopped raw onions and Golden Cheaze Sauce, if desired.

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