YUMMY VEGETARIAN TOFU CHILI

Yummy Vegetarian Tofu Chili image

Provided by Collie-flower

Time 1h30m

Yield 635 g, 12 serving(s)

Number Of Ingredients 19

1 large onion, chopped
2 large green peppers, chopped
2 large red peppers, chopped
6 large carrots, sliced
6 garlic cloves, minced
2 tablespoons olive oil
40 ounces extra firm tofu, drained and crumbled
2 teaspoons cumin
2 1/2 teaspoons hot sauce
salt, to taste
pepper, to taste
1 1/2 cups dry pinto beans, soaked and drained according to package directions
2 (19 ounce) cans garbanzo beans, drained
1 (19 ounce) can red kidney beans, drained
1 (19 ounce) can white kidney beans, drained
1 (19 ounce) can romano beans, drained
2 (28 ounce) cans diced tomatoes
1 (28 ounce) can tomato sauce
4 tablespoons chili powder

Steps:

Prepare the pinto beans according to package directions.
Saute the onion, peppers, garlic and olive oil over medium heat.
Add tofu, cumin, hot sauce, salt and pepper and saute until tofu is crumbled and lightly browned.
Add the rest of the ingredients (beans, carrots, tomatoes, tomato sauce and chili powder).
Boil, reduce heat and simmer 60 to 75 minutes.

Nutrition Facts : Calories 395.1, Fat 9.1, SaturatedFat 1.5, Sodium 1023.3, Carbohydrate 61.5, Fiber 17, Sugar 12.1, Protein 23.7