| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Main dish, Chili |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Oil |
| 3 |
md |
Onions, chopped |
| 2 |
|
Stalks celery, chopped |
| 4 |
|
Cloves garlic, minced |
| 1 |
|
Bell pepper, chopped |
| 1 |
|
Jalapeno pepper, minced |
| 2 |
lb |
Tofu chunks |
| 2 |
tb |
Each ground red chilis, cumin, oregano |
| 1 |
|
Bay leaf |
| 2 |
c |
Water |
| 2 |
|
28 oz. cans tomatos |
| 6 |
oz |
Can tomato paste |
| 2 |
cn |
Kidney beans salt to taste |
INSTRUCTIONS
Saute first five ingredients in oil until limp. Add tofu and saute until
browned. Mix the spices together in a bowl and sprinkle into the pot. Mix
thoroughly. Add water, tomatoes and tomato paste. Stir. Bring to a boil.
Reduce heat and simmer for 2 hours, stirring occasionally. If desired, at
this point, add the kidney beans. Taste and correct seasoning. The addition
of 1 tsp to 1 tblsp of cayenne pepper can make this gradually more spicy.
As the recipe reads, itUs fairly tame. NOTE: The ground chilis are NOT
chili powder. Most chili powder is made up of a combination of chilis,
oregano, cumin, salt and garlic. If chili powder is all you can find, then
you will have to readjust the cumin and oregano amounts.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”