Tofu Chili

This is such a delicious and colorful dish. The tofu absorbed many of the wonderful flavors and it also mimicked the texture of meat. I added carrots which gave it a sweet flavor. This is such a great way to add protein, fiber and carbohydrates to your diet. I just love cooking with different ingredients. It can also be a very healthy chili for people who are following the Doug Kaufmann phase 2 diet...like my hubby. If you want you can serve it over brown rice....Yummielicious!!!

Ingredients:

Extra firm tofu, thawed

2 tbs. EVOO

1 green bell pepper, chopped

1 yellow onion, chopped

1 Jalapeno, add more for extra spice

1 1/2 cup water or vegetable broth

1 can kidney beans

1 can pinto beans

1 can diced tomatoes

2 tbs. chili powder

2 tsp. ground cumin

2 cup carrots, chopped

Salt and pepper to taste

If you want you can toast the cumin in a pot....it brings out the flavor. Heat oil over medium high heat. Add peppers, onions, jalapeno and carrots and sauté for about 5 mins. Add water or broth, beans, crumbled tofu, diced tomatoes, chili powder, cumin and salt and stir well. Bring to a broil, then reduce heat, cover and simmer. It takes about 45 minutes to an hour for the flavors to come together. Inspired by wholefoodsmarket!!