Veggie Tofu Chili
Ingredients
3 LEEKS- SLICED THINLY INTO ROUNDS
2 RED BELL PEPPERS- SEEDED& CHOPPED
2 GREEN OR YELLOW PEPPERS SEEDED& CHOPPED
2 tablespoons OLIVE OIL
2 ANAHEIM OR POBLANO CHILIES CHOPPED
6 GARLIC CLOVES DICED
2 packages EXTRA FIRM TOFU- DRAINED
3 14s OZ CANS OF DICED TOMATOES
1 tablespoon CHIPOTLE SAUCE (CHIPOTLE TABASCO IS FINE)
cup ANCHO CHILI POWDER
2/3 cup HOT CHILI POWDER
2 tablespoons SMOKED PAPRIKA
2 tablespoons GROUND CUMIN
1 teaspoon GROUND CORIANDER
1 teaspoon SALT
1 tablespoon DRIED MEXICAN OREGANO
4 cups TOMATO JUICE
1 cup CHOPPED FRESH EPAZOTE
2 CHOPPED& SEEDED SERRANO CHILIES
1 cup CHOPPED CILANTRO
3 14s OZ CANS BEANS (KIDNEY, BLACK BEANS OR PINTO)
Preparation
1
SAUTE THE LEEKS, AND PEPPERS IN THE OLIVE OIL ABOUT 10 MINUTES OR UNTIL SOFT.
2
REMOVE FROM THE PAN AND SET ASIDE.
3
ADD THE GARLIC & TOFU- CRUMBLE IT INTO THE PAN AND COOK TO REMOVE THE LIQUID. COOK FOR 10-15 MINUTES OVER MEDIUM HEAT.
4
ADD THE COOKED PEPPERS, TOMATOES, SPICES, TOMATO JUICE AND EPAZOTE. BRING TO A LIGHT BOIL AND SIMMER SEVERAL HOURS OVER LOW HEAT TO THICKEN.
5
ADD THE CILANTRO AND BEANS ABOUT A 1/2 HOUR PRIOR TO SERVING. AND HEAT THOROUGHLY. BE SURE TO ADD MORE SPICES OR HOT PEPPERS TO TASTE!
6
GARNISHMENTS CAN INCLUDE: RICE, TORTILLA CHIPS, FRITO CHIPS, CILANTRO, DICED TOMATO, SOUR CREAM AND CHEDDAR.
Tools
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About
When I make chili, I always make enough to freeze. It takes a while to cook and freezes well. Your friends and family won’t even miss the meat because this recipe tastes so good. You can use meat in place of the tofu- but why would you? This recipe is even good for your vegan friends as well- just leave off the toppings like sour cream and grated cheese and if you need something with lower sodium- try roasting fresh tomatoes in the oven instead of using canned tomatoes.
Yield:
12 or more
Added:
Monday, September 20, 2010 - 11:07pm
