Name: Marian's Quick Tofu Chili
Yield: 4
Ingredients: 1 pound extra firm tofu, frozen & thawed, squeezed dry and crumbled (see note); 1 medium green pepper, coarsely chopped; 1 small onion, coarsely chopped; 2 cloves garlic, minced; 1 (28-ounce) carton chopped tomatoes, no-salt-added; 2 tablespoons chili powder, or more to taste; 1 1/2 cups cooked kidney or pinto beans or 1 (15 ounce) can low sodium or no-salt added beans, drained

Serves

Ingredients

1 pound extra firm tofu, frozen & thawed, squeezed dry and crumbled (see note)

1 medium green pepper, coarsely chopped

1 small onion, coarsely chopped

2 cloves garlic, minced

1 (28-ounce) carton chopped tomatoes, no-salt-added

2 tablespoons chili powder, or more to taste

1 1/2 cups cooked kidney or pinto beans or 1 (15 ounce) can low sodium or no-salt added beans, drained

Instructions

In a large pan, combine all ingredients and simmer for 30 minutes, or until all liquid is absorbed.

To make in a slow cooker: Water saute peppers, onions and garlic in a large pan until almost tender, about 5 minutes. Add crumbled thawed tofu and continue to cook for an additional 2-3 minutes. Pour into a slow cooker along with remaining ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Note: Thaw tofu on counter top for about 6 hours before squeezing out water.
Freezing the tofu results in a more meaty texture. Unfrozen, crumbled tofu may also be used.

Nutrition Facts

Calories 216, Protein 17 g, Carbohydrates 32 g, Sugars 8 g, Total Fat 3.6 g, Saturated Fat 0.6 g, Cholesterol 0 mg, Sodium 149 mg, Fiber 10.5 g, Beta-Carotene 1553 ug, Vitamin C 53 mg, Calcium 107 mg, Iron 4.1 mg, Folate 148 ug, Magnesium 96 mg, Potassium 1086 mg, Zinc 1.9 mg, Selenium 5.1 ug

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Marian's Quick Tofu Chili