Fuzz's Tofu Chili can be made with or without the tofu. These days I usually use vegetarian beef crumbles.
Course Entree
Cuisine American
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 4
Author Cookie Madness
Ingredients
1tablespoonvegetable oil
1large onionchopped
3clovesgarlicminced
10ozextra firm tofu or 1 ½ cups veg. beef crumblesfrozen, thawed, drained, pressed dry
1tablespoonchili powderlike Gebhardt**
1tablespoonground cumin
2tablespoonsketchup
114.5-ounce can diced “Mexican Style” tomatoes, undrained or any kind dicedNote about peppers
½cuptomato sauce
1teaspoonunsweetened cocoa powder
1 ½teaspoonsbrown sugar
1teaspoonof oregano
1 ½cupsvegetable brothSwanson or reconstituted
115 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.