Tofu Chili

Tofu Chili

from wholefoodsmarket.com
80 min
1 servings

Tofu works well in chili, absorbing flavors and mimicking the texture of meat. Add a small jalapeño pepper to spice it up a bit. Serve the chili piping hot in bowls, over steamed brown rice, if you like.

Ingredients

  • 1 (14.0-ounce) package extra-firm tofu, drained
  • 2 tablespoons extra-virgin olive oil
  • 1 large green bell pepper, chopped
  • 1 large yellow onion, chopped
  • 1 small jalapeño pepper, seeded and finely chopped (optional)
  • 2 cups fresh or frozen corn
  • 1 1/2 cup gluten-free vegetable broth or water
  • 1 (15.0-ounce) can no-salt-added kidney beans, rinsed and drained
  • 1 (14.0-ounce) can diced tomatoes, with their liquid
  • 1 (14.0-ounce) can tomato sauce
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon coarse sea salt

Directions

  1. 1

    Arrange tofu on a large plate lined with 3 or 4 paper towels and top with more paper towels.

  2. 2

    Press firmly to release as much water as possible from the tofu.

  3. 3

    Discard paper towels, crumble tofu and set aside.

  4. 4

    Heat oil in a large Dutch oven or soup pot over medium high heat.

  5. 5

    Add pepper, onion, jalapeño and corn and cook until softened, about 5 minutes.

  6. 6

    Add broth, beans, crumbled tofu, tomatoes, tomato sauce, chili powder, cumin and salt and stir well.

  7. 7

    Bring to a boil, then reduce heat and simmer, partially covered, stirring occasionally, until thickened and flavors have melded, about 45 minutes.

  8. 8

    Ladle chili into bowls and serve.