TOFU-LENTIL CHILI

Tofu-Lentil Chili image

Provided by HippieChef

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 14

3/4 cup dry masoor dal
3/4 cup mung dal (red lentils, yellow lentile)
6 cups vegetable broth
1 (16 ounce) can crushed tomatoes
1 medium green bell pepper, chopped
1 medium onion, chopped
2 -3 garlic cloves, crushed
1 1/2 tablespoons chili powder
1/2 tablespoon cumin
1/4 teaspoon cinnamon
1 (16 ounce) can tomato sauce (or your favorite pasta sauce)
2 cups whole kernel corn
1 (16 ounce) can kidney beans or 1 (16 ounce) can great northern beans, etc
16 ounces firm tofu, cut into small cubes

Steps:

Put dry lentils into boiling vegetable broth with tomatoes and tomato sauce.
Reduce to low, cover, and simmer for 25- 30 minutes.
Meanwhile, saute onion, pepper and garlic with spices until softened. Add to lentils.
Simmer for 20- 25 minutes.
Wipe out saute pan, add a little oil and sautee tofu for five minutes, then add corn and saute for another 5 minutes -- add to soup.
Serve hot!
Great garnished with lowfat sour cream.

Nutrition Facts : Calories 355.2, Fat 5.7, SaturatedFat 1.1, Cholesterol 1.8, Sodium 1353.5, Carbohydrate 59.2, Fiber 14.2, Sugar 10.7, Protein 21.8