Vegetarian Chili
Summary
| Yield | |
|---|---|
| Prep Time | 10 minutes |
| Meal Type | Dinners |
| Food Type | Stews |
| Step Number (6 steps program) | Step 2: Salads, Salad Dressings & Fruit Smoothies |
Description
This hearty dish is sure to please the whole family. It can be prepared ahead of time and heated at dinnertime.
Ingredients
- 1 cup red onion, chopped
- 1 cup sweet red or orange bell pepper, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup shitake mushrooms, chopped (optional)
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp basil
- 1⁄8 tsp cayenne
- 1 tbsp nutritional yeast
- 1 lb block tofu, frozen overnight and thawed
- 1 28oz can no-salt tomato puree (Muir Glen—30 mg sodium/serving)
- 2 cup cooked beans (or 1 can no-salt beans)
- 2 tbsp red wine vinegar
- 1 tbsp dates, diced (or raisins)
- 4 clv garlic, minced or pressed
Instructions
In a large pot, water sauté the onions, bell peppers, carrots, celery, mushrooms, and garlic until onions are translucent. You may have to add extra water every few minutes.
Add chili powder, cumin, oregano, basil, cayenne, and nutritional yeast.
Press out excess water from the thawed tofu block and then crumble tofu into small pieces and stir into vegetable/spice mixture. Cook 1 minute.
Add tomato puree, beans, vinegar, and dates. Add several cups of water as necessary to achieve a stew-like consistency. Simmer for a few minutes until veggies are tender.
Cooking Time:
20 minutes
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