Everett's Blue Ribbon Chili
- 3 Tbsp. vegetable oil
- 1 pound firm tofu, mashed
- 2 large sweet onions, diced
- 1 green bell pepper, diced
- Fresh garlic to taste, minced
- 2 4-ounce cans mushrooms
- 6 Tbsp. chili powder (or to taste)
- Salt and pepper to taste
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground cumin
- 1 14-ounce can tomato sauce
- 2 28-ounce cans whole peeled tomatoes, with liquid
- 1 52-ounce can red kidney beans, drained and rinsed
- 3 Tbsp. sugar
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Heat the oil in a Dutch oven over medium heat. SautÈ the tofu for 3 minutes; add the onions, green pepper, garlic, mushrooms, chili powder, salt, pepper, cayenne pepper, and cumin. Cook until the vegetables are tender, about 5 to 7 minutes.
Add the tomato sauce, whole tomatoes, beans, and sugar. Simmer for about 1 hour.
Makes 8 servings.
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