MUSHROOM TOFU CHILI

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Mushroom Tofu Chili image

To flavor and deepen the color of this meatless version of the American classic, add plenty of sauteed onions and sliced mushrooms, as well as a touch of soy sauce. Because this chili is made of vegetables, it cooks faster than meat-based chili. Serve it with hot tortillas or pita bread, or over rice or spaghetti. It makes a hearty main course. From the Florida Sun Sentinel.

Provided by Chef Kate

Categories     Soy/Tofu

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 -3 tablespoons olive oil (or canola oil)
2 onions, large, chopped
water (optional)
8 -12 ounces mushrooms, sliced
6 garlic cloves, large, chopped
2 teaspoons chili powder
1 tablespoon ground cumin
1 tablespoon oregano, fresh (or 1 1/2 tsps. dried oregano)
1/2 teaspoon dried red pepper flakes (to taste)
2 (28 ounce) cans diced tomatoes, with their juice
2 tablespoons tomato paste
2 (15 ounce) cans red beans, drained (or pinto beans)
2 tablespoons soy sauce
12 -16 ounces tofu, drained and cut in cubes (medium or firm)
2 tablespoons cilantro, chopped (optional)
salt & freshly ground black pepper, to taste

Steps:

  • Heat oil in a nonreactive wide Dutch oven over medium heat.
  • Add onions and saute 5 minutes; add 1 or 2 Tbsps. hot water from time to time if pan becomes dry.
  • Add mushrooms and garlic and saute 2 minutes.
  • Add chili powder, cumin, oregano and pepper flakes, stir over low heat 30 seconds.
  • Add tomatoes with juices and tomato paste. Stir and bring to a boil.
  • Add beans and soy sauce and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes.
  • Add tofu and stir gently. Simmer, uncovered, 5 minutes or until chili is thick.
  • Add cilantro, if using.
  • Taste and adjust salt and pepper.
  • Serve hot.

Nutrition Facts : Calories 549.6, Fat 12.5, SaturatedFat 1.8, Sodium 1457.5, Carbohydrate 87.5, Fiber 21.9, Sugar 20.6, Protein 31.4

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