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Everett's Blue Ribbon Chili

Source of Recipe

posted by gijane, from PETA, adapted


List of Ingredients

(original recipe calls for 3 Tbsp. vegetable oil-- may want to sub. broth or cooking spray)
1 pound firm tofu, mashed
2 large sweet onions, diced
1 green bell pepper, diced
Fresh garlic to taste, minced
2 4-ounce cans mushrooms
6 Tbsp. chili powder -salt free (or to taste)
pepper to taste
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
1 14-ounce can tomato sauce
2 28-ounce cans whole peeled tomatoes, with liquid
1 52-ounce can red kidney beans, drained and rinsed (or substitute pinto beans)
3 Tbsp. sugar (or use splenda substitute)


Recipe

Heat the oil (see note above) in a Dutch oven over medium heat. Saute the tofu for 3 minutes; add the onions, green pepper, garlic, mushrooms, chili powder, salt, pepper, cayenne pepper, and cumin. Cook until the vegetables are tender, about 5 to 7 minutes.

Add the tomato sauce, whole tomatoes, beans, and sugar/splenda. Simmer for about 1 hour.