Cheese & Beans

With the New Year and diets abound, I thought I’d try a more heart healthy chili. This recipe I found on about.com, and I just used entire cans that came close to the amounts in the recipe. I also adjusted the oil amount. I recommend sticking with the vegetable oil instead of substituting with olive oil mainly for the polyunsaturated fat in vegetable oil.

Also, I would recommend not to press the tofu since it’s easier to crumble when moist. However, you can press it if you like a more chewy texture.

So, for the chili the items you’ll need are:

• 1 14 oz package of firm or extra firm tofu, crumbled
• 2 tbsp vegetable oil
• 1 onion, diced
• 1 green bell pepper, diced
• 3 tbsp minced garlic
• 1 can mushrooms (drained)
• 1 14 oz can tomato sauce
• 1 28 oz can whole or diced tomatoes (with liquid)
• 1 28 oz can kidney beans (drained)
• 2 tbsp brown sugar

Spices:

• 3 tbsp chili powder
  • garlic powder
  • oregano
  • paprika (optional)
• 1/4 tsp cayenne pepper
• 1/2 tsp cumin

Instructions: 

1. Drain the tofu and crumble into a bowl.
2. In a large pot add the vegetable oil and tofu crumbles and on medium heat, cook for about 3 minutes.
3. Add the veggies and spices and cook for until veggies soft (about 5 minutes).
4. Add tomato sauce, diced tomatoes with liquid, and drained kidney beans.
5. Simmer for about 45 minutes, then eat :)

To make it healthier, I ate it with Nature’s Own whole grain bread. I was very pleased with how this dish came out. Tasted great!