Thursday, October 3, 2013

3-Bean Vegetarian Chili

1 lb. firm tofu, frozen, then defrosted
5 tsp chili powder
1 tsp cumin
1-2 chopped onion
3 c broccoli, finely chopped
3 c cauliflower, finely chopped
3 cloves garlic, minced
15 oz. pinto beans
15 oz. black beans
15 oz. kidney beans
28 oz. diced tomatoes
4 oz. diced green chilis
2 1/2 c fresh or frozen corn
2 large zucchini, finely chopped

Squeeze excess water out of thawed tofu and crumble.  Place in a large soup pot along with chili powder and cumin and quickly brown.  Add remaining ingredients and simmer, covered, for 2 hours.


From Eat to Live

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