Tasty and Easy Vegan Chili
1 pound regular tofu, firm, cut in small sqaures
1 cup chopped yellow onion
1 cup chopped green pepper
2 cloves garlic, minced
1 16-oz can tomatoes, cut up
1 16-oz can dark red kidney beans, drained
1 8-oz can tomato sauce
2 -3 teaspoons chili powder
1/2 teaspoon dried basil, crushed
1/4 teaspoon Real Salt
1/4 teaspoon pepper
In a large lightly oiled saucepan, fry tofu until lightly browned.
Cook with onion, green pepper, and garlic until onions are clear.
Stir in UNDRAINED tomatoes, kidney beans, tomato sauce, chili powder, basil, salt, and pepper. Bring to boiling; reduce heat. Cover; simmer for 20 minutes.