Veggie Tofu Chili

Photo by: Chris Paulk

Veggie Tofu Chili

Food Ingredients:
3 LEEKS- SLICED THINLY INTO ROUNDS 2 RED BELL PEPPERS- SEEDED& CHOPPED 2 GREEN OR YELLOW PEPPERS SEEDED& CHOPPED 2 tablespoons OLIVE OIL 2 ANAHEIM OR POBLANO CHILIES CHOPPED 6 GARLIC CLOVES DICED 2 packages EXTRA FIRM TOFU- DRAINED 3 14s OZ CANS OF DICED TOMATOES 1 tablespoon CHIPOTLE SAUCE (CHIPOTLE TABASCO IS FINE) cup ANCHO CHILI POWDER 2/3 cup HOT CHILI POWDER 2 tablespoons SMOKED PAPRIKA 2 tablespoons GROUND CUMIN 1 teaspoon GROUND CORIANDER 1 teaspoon SALT 1 tablespoon DRIED MEXICAN OREGANO 4 cups TOMATO JUICE 1 cup CHOPPED FRESH EPAZOTE 2 CHOPPED& SEEDED SERRANO CHILIES 1 cup CHOPPED CILANTRO 3 14s OZ CANS BEANS (KIDNEY, BLACK BEANS OR PINTO)

Recipe preparation:
1 SAUTE THE LEEKS, AND PEPPERS IN THE OLIVE OIL ABOUT 10 MINUTES OR UNTIL SOFT. 2 REMOVE FROM THE PAN AND SET ASIDE. 3 ADD THE GARLIC & TOFU- CRUMBLE IT INTO THE PAN AND COOK TO REMOVE THE LIQUID. COOK FOR 10-15 MINUTES OVER MEDIUM HEAT. 4 ADD THE COOKED PEPPERS, TOMATOES, SPICES, TOMATO JUICE AND EPAZOTE. BRING TO A LIGHT BOIL AND SIMMER SEVERAL HOURS OVER LOW HEAT TO THICKEN. 5 ADD THE CILANTRO AND BEANS ABOUT A 1/2 HOUR PRIOR TO SERVING. AND HEAT THOROUGHLY. BE SURE TO ADD MORE SPICES OR HOT PEPPERS TO TASTE! 6 GARNISHMENTS CAN INCLUDE: RICE, TORTILLA CHIPS, FRITO CHIPS, CILANTRO, DICED TOMATO, SOUR CREAM AND CHEDDAR.

Recipe source: Foodista recipe