Fuzz's Tofu Chili
Fuzz's Tofu Chili can be made with or without the tofu. These days I usually use vegetarian beef crumbles.
Servings 4
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 10 oz extra firm tofu or 1 ½ cups veg. beef crumbles frozen, thawed, drained, pressed dry
- 1 tablespoon chili powder like Gebhardt**
- 1 tablespoon ground cumin
- 2 tablespoons ketchup
- 1 14.5-ounce can diced “Mexican Style” tomatoes, undrained or any kind diced Note about peppers
- ½ cup tomato sauce
- 1 teaspoon unsweetened cocoa powder
- 1 ½ teaspoons brown sugar
- 1 teaspoon of oregano
- 1 ½ cups vegetable broth Swanson or reconstituted
- 1 15 oz can black beans, drained and rinsed
Instructions
- Heat the vegetable oil over medium in a Dutch oven or 3 ½ quart pot. Add onion and sauté 3 minutes. Add the garlic and tofu and sauté another 2 minutes. Add chili powder, cumin, ketchup, tomatoes, tomato sauce, brown sugar, cocoa powder and vegetable broth.
- Simmer uncovered for about half an hour. Chili should thicken as it simmers.
- If you want to cook it longer than half an hour, cover it up and simmer for another half hour to an hour. Add the black beans and cook for another 5 minutes or until they are heated through.
Notes
Be careful choosing chili powder because some brands are very spicy. Also, dried ground chili peppers are also called chili powder.
