Ingredients
-
1
-
1
-
2
-
1
-
16
-
1
-
1
-
-
-
1
-
-
-
-
-
Directions
Hearty Vegetarian Tofu Chili, This is a delicious colourful chili with a perfect blend of many vegetables with tofu in a thick spicy tomato base. This original recipe came from Runner’s World magazine, although I have altered it to suit my likings. Frying tofu gives it a more meat like texture. For those who like chili very spicy, more chili powder may be added., This was very good after I made a few adjustments so it would be more to our liking. Used a variety of the small peppers rather than the green. Cooked it for 1 hour and the carrots were still hard so I don’t know if I cut them too thick. I found the chili to be too thick and sweet. I added about 2 cups of vegetable broth to thin it down and cooked for about 20 more minutes. By then the carrots were done. I will be making this again. Served with lime wedges to cut down the sweetness., Can anyone share the size of a serving? We will be making 200 servings for home delivery and will be storing the Chili in pint containers for delivery, so my hope is that 1 serving = 2 cups.
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Steps
|
1
Done
|
Saute First 4 in Meduium Heat. |
|
2
Done
|
Add Tofu, Cumin, Hot Sauce, and Salt and Pepper and Saute Until Crisp and Lightly Browned 10 Min. |
|
3
Done
|
Add Rest of Ingredients Beans, Tomatoes, Tomato Sauce, Carrots, and Chili Powder. |
|
4
Done
|
Boil, Reduce Heat and Simmer 45 to 55 Minutes. |
