1lb plain firm tofu, cut up in small pieces
12 ounces mushrooms, sliced
4 medium onions cut up
4-6 garlic cloves cut up
2-4 jalapeño peppers, seeded and diced (depending how spicy you like it)
Sauté in a non-stick pan with canola/olive oil as necessary, 10 minutes
or so till onions are well caramelized, then stir into below mixture:
In a large pot:
3 cans red kidney beans, drained and rinsed
1 can white kidney beans drained and rinsed
2 cans black beans, drained and rinsed
2 cans of whole plum tomatoes; pour in juice and cut up tomatoes
1 can diced tomatoes
3 tablespoons dehydrated veggies (as those used for soups, it soaks up
the liquid)
Salt to taste
Red pepper flakes, about ½ tsp
Chili powder to taste, about 1-2 tsp
Cumin powder, 1.5 tsp
1-2 tablespoons of cocoa powder
2 green peppers, seeded, cut-up, throw into pot for last 20 minutes or so
1 red pepper, seeded, cut-up, throw into pot for last 20 minutes or so
Options: If sauce is too runny for your liking, 2-3 tablespoons
of whole wheat flour to thicken it (stir it in after pot’s been boiling for at
least ½ hour).
Red wine: if you have leftover, a little added to the sauce is
yummy.
Parmesan Cheese: can add 1/3 cup to chili, it’s delicious but adds fat. You can also just sprinkle on the bowls when you serve it.
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