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Stove Top Tofu Chili




Source of Recipe


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Stove Top Tofu Chili

Allrecipes.com
Recipe by: GUELPH CLOG GIRL
43 reviews rate this recipe 4 of 5 stars.
8 servings
Prep 15 min. - Cook 1 hr.

"I experimented with tofu one night because I didn't have ground beef on hand. This makes a lot but stores really well in the fridge to be reheated! Definitely good for those who are weary to try tofu."

Ingredients:
1/2 (12 ounce) package extra firm tofu
1 teaspoon chili powder
1 clove garlic, minced
2 tablespoons vegetable oil
1/2 cup onion, chopped
2 stalks celery, chopped
1/2 cup whole kernel corn, undrained
1 (15.25 ounce) can kidney beans, undrained
1 (14.5 ounce) can stewed tomatoes, undrained
1 quart water

Directions:
1. In a medium bowl, crumble the tofu and toss with the chili powder and garlic.

2. Heat the oil in a large saucepan over medium heat, and saute the onion and celery until tender. Stir in the tofu mixture. Continue cooking about 5 minutes over low heat.

3. Mix in the corn, kidney beans, and stewed tomatoes. Add water and bring to a boil. Reduce heat to low and simmer about 50 minutes.

1/8 of recipe equals: Calories: 123 kcal; Fat: 5.1 g; Carbs: 15.2g; Protein: 5.9 g; Cholesterol: 0 mg; Sodium: 275 mg