Tofu Chili

Cook Time: 1 hr 20 min Servings: Serves 6 Source:

Ingredients

1 (14.0-ounce) package extra-firm tofu, drained

2 tablespoons extra-virgin olive oil

1 large green bell pepper, chopped

1 large yellow onion, chopped

1 small jalapeño pepper, seeded and finely chopped (optional)

2 cups fresh or frozen corn

1 1/2 cup gluten-free vegetable broth or water

1 (15.0-ounce) can no-salt-added kidney beans, rinsed and drained

1 (14.0-ounce) can diced tomatoes, with their liquid

1 (14.0-ounce) can tomato sauce

1 tablespoon chili powder

2 teaspoons ground cumin

1/4 teaspoon coarse sea salt

Directions

Arrange tofu on a large plate lined with 3 or 4 paper towels and top with more paper towels.

Press firmly to release as much water as possible from the tofu.

Discard paper towels, crumble tofu and set aside.

Heat oil in a large Dutch oven or soup pot over medium high heat.

Add pepper, onion, jalapeño and corn and cook until softened, about 5 minutes.

Add broth, beans, crumbled tofu, tomatoes, tomato sauce, chili powder, cumin and salt and stir well.

Bring to a boil, then reduce heat and simmer, partially covered, stirring occasionally, until thickened and flavors have melded, about 45 minutes.

Ladle chili into bowls and serve.

Nutrition

Per serving: 280 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol, 920mg sodium, 35g carbohydrates (7g dietary fiber, 9g sugar), 16g protein.