Veggie Tofu Chili
By: Chris Paulk
Published: Monday, September 20, 2010 - 11:07pm

Ingredients




3 LEEKS- SLICED THINLY INTO ROUNDS
2 RED BELL PEPPERS- SEEDED& CHOPPED
2 GREEN OR YELLOW PEPPERS SEEDED& CHOPPED
2 tablespoons OLIVE OIL
2 ANAHEIM OR POBLANO CHILIES CHOPPED
6 GARLIC CLOVES DICED
2 packages EXTRA FIRM TOFU- DRAINED
3 14s OZ CANS OF DICED TOMATOES
1 tablespoon CHIPOTLE SAUCE (CHIPOTLE TABASCO IS FINE)
 cup ANCHO CHILI POWDER
2/3 cup HOT CHILI POWDER
2 tablespoons SMOKED PAPRIKA
2 tablespoons GROUND CUMIN
1 teaspoon GROUND CORIANDER
1 teaspoon SALT
1 tablespoon DRIED MEXICAN OREGANO
4 cups TOMATO JUICE
1 cup CHOPPED FRESH EPAZOTE
2 CHOPPED& SEEDED SERRANO CHILIES
1 cup CHOPPED CILANTRO
3 14s OZ CANS BEANS (KIDNEY, BLACK BEANS OR PINTO)

Preparation

1 SAUTE THE LEEKS, AND PEPPERS IN THE OLIVE OIL ABOUT 10 MINUTES OR UNTIL SOFT. 2 REMOVE FROM THE PAN AND SET ASIDE. 3 ADD THE GARLIC & TOFU- CRUMBLE IT INTO THE PAN AND COOK TO REMOVE THE LIQUID. COOK FOR 10-15 MINUTES OVER MEDIUM HEAT. 4 ADD THE COOKED PEPPERS, TOMATOES, SPICES, TOMATO JUICE AND EPAZOTE. BRING TO A LIGHT BOIL AND SIMMER SEVERAL HOURS OVER LOW HEAT TO THICKEN. 5 ADD THE CILANTRO AND BEANS ABOUT A 1/2 HOUR PRIOR TO SERVING. AND HEAT THOROUGHLY. BE SURE TO ADD MORE SPICES OR HOT PEPPERS TO TASTE! 6 GARNISHMENTS CAN INCLUDE: RICE, TORTILLA CHIPS, FRITO CHIPS, CILANTRO, DICED TOMATO, SOUR CREAM AND CHEDDAR.

About


When I make chili, I always make enough to freeze. It takes a while to cook and freezes well. Your friends and family won’t even miss the meat because this recipe tastes so good. You can use meat in place of the tofu- but why would you? This recipe is even good for your vegan friends as well- just leave off the toppings like sour cream and grated cheese and if you need something with lower sodium- try roasting fresh tomatoes in the oven instead of using canned tomatoes.