Of all of our recipes our chili is probably the one most remembered in our family. A nice spicy chili for those who like it hot. It cooks slowly overnight to make a tender, thick, and flavorful dish. The recipe calls for tofu but we have used chicken as well and it can be substituted out evenly. This chili can be cooked and frozen for later use. It just seems to get better and better the more it is reheated.
Provided by ChristinaBunny
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 10h40m
Yield 8
Number Of Ingredients 14
Steps:
- Heat a large, nonstick saucepan over medium heat. Add tofu and cook until browned, 5 to 7 minutes. Transfer tofu to a 3 1/2- to 4-quart slow cooker. Add tomato puree, kidney beans, sweet peppers, green bell pepper, red bell pepper, green onions, jalapeno peppers, habanero peppers, serrano peppers, chili powder, black pepper, cumin, and salt. Stir well.
- Cover the slow cooker and cook on Low until heated through and vegetables are soft, 10 to 12 hours.
Nutrition Facts : Calories 162.8 calories, Carbohydrate 25.6 g, Fat 3.8 g, Fiber 7.9 g, Protein 10.8 g, SaturatedFat 0.5 g, Sodium 589.4 mg, Sugar 7.3 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love