(aka "Healthy Chili" from "Soyfoods Cookbook," soyfoods.com)
2 cups firm tofu, crumbled
1 clove minced garlic
1 tablespoon chili powder
2 tablespoons Worcestershire sauce
1 cup minced onion
1 large green pepper, finely chopped
1 carrot, finely chopped
2 tablespoons soy oil
1 cup chopped tomatoes
1 can (16 ounces) tomato sauce
1 can (15 ounces) dark red kidney beans
1/2 teaspoon dried crushed basil
1 teaspoon cumin (I doubled this)
1 teaspoon cayenne pepper (I omitted this)
1 can (6 ounces) tomato paste
Salt to taste (I omitted this too)
4 cups cooked brown rice (I omitted this also)
Combine tofu, garlic, chili powder and Worcestershire sauce in mixing bowl; set aside.
In lg. skillet, saute onion, green pepper and carrot in soy oil until onion becomes transparent. Add tofu mixture and cook over medium heat, stirring, for 3 minutes.
Add tomatoes, tomato sauce, kidney beans, basil, cumin, cayenne, and tomato paste. Cover and simmer 30 minutes. Salt to taste. Serve on brown rice.
Makes eight one-cup servings.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Tofu Chili
