Tofu Chili in the Slow Cooker
1 medium green bell pepper
1 large yellow onion
4 large stalks celery
3 cloves garlic
14 oz. can diced tomatoes
14 oz. can tomato sauce
14 oz. can kidney beans
14 oz. can pinto beans
1 16 oz. bag frozen sliced carrots
1 to 3 tablespoons chili powder (to your liking)
1 cake low fat extra-firm tofu
Saute pepper, onion, celery, and garlic with a little vegetable stock (or water) in a large pan.
Cut tofu into cubes.
Add all ingredients into slow cooker, and stir until well blended.
Allow to simmer in slow cooker on low for 8-10 hours. Add water as needed.
This recipe can also be made in a Dutch oven or large pot if slow cooker is not available or if you want the meal ready sooner. Simply simmer all ingredients on the stovetop 45 minutes to 1 hour.
Top with some nutritional yeast and/or non-dairy, soy cheese.
Enjoy!
SO HOW'D IT GO?
It was delicious, satisfying and didn't miss the meat one bit! I used fresh Julliened/shredded carrots instead of sliced frozen. Make sure to press the Tofu first to remove most of the water and compress it--makes it easier to cube.
Just curious...why freeze the tofu? What are the results if I don't? Thinking of making this over the weekend. Thanks!
I enoyed makeing this. i didn't use peppers, so i added a little extra of everything else and some nut. yeast to thicken it up. That also helps with B12 intake, so that is good.
NOTE: freeze the Tofu first.