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Vegetarian Chili

This is mmmmmm goood. I’m tellin’ ya! I was so nervous about how spicy it would be, fearing my baby wouldn’t have any of it. But the sugar balanced out the chili powder and cayenne perfectly. And it’s FULL of protein. Between the tofu, the mushrooms, and the kidney beans, it’s a vegetarian’s protein dream.

3 tbsp vegetable oil
1 14 oz package of firm or extra firm tofu, crumbled
1 onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 cup mushrooms, sliced
3 tbsp chili powder
salt and pepper to taste
1/4 tsp cayenne pepper
1/2 tsp cumin
1 14 oz can tomato sauce
1 28 oz can whole or diced tomatoes, with liquid
1 28 oz can kidney beans, drained
3 tbsp sugar

In a large pot, sautee the tofu in the vegetable oil over medium high heat for about 3 minutes.

Add the onions, green pepper, garlic, mushroms, chili powder, salt and pepper, cayenne and cumin. Cook until veggies are just barely tender, about 5 minutes.

Add the tomato sauce, whole or diced tomatoes, beans and sugar. Bring to a slow simmer. Cover and allow to cook for at least 45 minutes.

Serves 8, Weight Watchers PPV: 6 per serving

From the healthy kitchen of RecFitter Kimberly Lopez. Read more at learningtolovethekitchen.tumblr.com.