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Tofu Chili Recipe

Tofu Chili (1280x853)If you don’t eat meat or you’re trying to cut down on meat in your diet, tofu is a great protein alternative. Tofu contains about half the calories of red meat, yet twice the protein.

Our friends at House Foods, makers of American tofu since 1983, offers up this tasty and hearty recipe for tofu chili using their extra firm tofu. This dish makes a perfect cool weather, one-pot meal for your family.

Editor’s Note: This recipe calls for canned kidney beans, an easy and quick alternative. However, dried kidney beans are inexpensive and a snap to make. Just soak dried kidney beans overnight in water. Of, if you’re in a hurry, you can bring beans and water to a boil and boil for two to three minutes. Then allow to soak for an hour or two. Either way, then you just drain the water and rinse the beans and cook in water until just tender. You can also make a few extra beans and freeze them so they’re ready for your next dish. Kidney beans (and other forms of beans) can be added to soups, salads, and main dishes for a low-fat protein boost.

Recipe courtesy House Foods  www.housefoods.com

1 pkg House Foods Tofu Extra Firm, drained and cubed (or other brand of extra firm tofu)

1 Tbs. olive oil

¾ cup onion, chopped

1 bell pepper, seeded and chopped

1 jalapeño, seeded and chopped

½ tsp. minced garlic

2 Tbs. chili powder

½ tsp. cumin

1 Tbs. brown sugar

2 Tbs. Worcestershire sauce

1 (16oz.) can kidney beans

½ cup vegetable broth

1 can tomato sauce

dash paprika

Heat olive oil in a large pot. Add onion and garlic and sauté until tender.

Add vegetable broth, bell pepper, jalapeño, chili powder, cumin, brown sugar, Worcestershire sauce and kidney beans, stirring to combine.

Add tomato sauce and simmer for about 30 minutes or until kidney beans and peppers are cooked through.

Add cubed tofu and cook additional minute or two. Serve and enjoy!



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.