Description
To flavor and deepen the color of this meatless version of the american classic, add plenty of sauteed onions and sliced mushrooms, as well as a touch of soy sauce. Because this chili is made of vegetables, it cooks faster than meat-based chili. Serve it with hot tortillas or pita bread, or over rice or spaghetti. It makes a hearty main course. From the florida sun sentinel.
Ingredients
- Olive Oil
- Onions
- Water
- Mushrooms
- Garlic Cloves
- Chili Powder
- Ground Cumin
- Oregano
- Dried Red Pepper Flakes
- Diced Tomatoes
- Tomato Paste
- Red Beans
- Soy Sauce
- Tofu
- Cilantro
- Salt & Freshly Ground Black Pepper
Instructions
- Heat oil in a nonreactive wide dutch oven over medium heat
- Add onions and saute 5 minutes
- Add 1 or 2 tbsps
- Hot water from time to time if pan becomes dry
- Add mushrooms and garlic and saute 2 minutes
- Add chili powder, cumin, oregano and pepper flakes, stir over low heat 30 seconds
- Add tomatoes with juices and tomato paste
- Stir and bring to a boil
- Add beans and soy sauce and bring to a boil
- Reduce heat and simmer, uncovered, 10 minutes
- Add tofu and stir gently
- Simmer, uncovered, 5 minutes or until chili is thick
- Add cilantro, if using
- Taste and adjust salt and pepper
- Serve hot