1. To drain (or press) tofu, take a plate and line it with paper towels folded into half or fourths (to increase absorbency). Place the tofu block on the paper towels and put another layer of on top of the tofu. Place another plate on top of these paper towels, then weigh the upper plate down with something heavy like canned goods or heavy books. Let sit for 15 minutes before cutting into 3/4" cubes and set aside.*
2. Pour the can of whole tomatoes (juice and tomatoes) into a medium size bowl. Using your fingers, break the tomatoes into large, irregularly-sized chunks (about 2-3 chunks per tomato).
3. Add the following ingredients to a large stock pot on medium heat: All Canned Goods (Tomato Sauce, Diced Tomatoes, Small Red Beans, and bowl of Whole Tomatoes with juice) | 29-Ounce Can of Water | Minced Garlic | Olive Oil | Salt | Pepper
4. Cut both blocks of cheese into 3/4-inch cubes.
5. Cut onions into 1" chunks.
6. Remove seeds and ribs from green pepper. Slice into 1/2-wide lengthwise slices.
7. Add these ingredients while stirring chili thoroughly: 1/2 of Cubed Cheese | Onion Chunks | Bell Pepper Slices | Cubed Tofu | 1/2 Jar of Jalapenos (both slices and juice) | Chili Powder
8. Turn up the heat, bringing to a roil. Stir Regularly. This should take about 5-10 minutes. As soon as the chili is roiling, turn the heat down to simmer. Stir every couple of minutes until the roiling stops. Then cooks for about 20 more minutes stirring regularly to ensure ingredients do not get scorched on the bottom of the pot.
Serve with garnishes, including reserved cheese cubes, sour cream, guacamole salsa, and blue chips.
*Note: If you have the time, freeze the cubes for at least 1-hour before using. Freezing the tofu will change the texture, making it firmer and "chewier", as well as more absorbent, like a sponge.
This chili refrigerates well, but after 24-hours begins to lose its spiciness. Refrigerate leftovers for up to one week.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (8g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 61 (97%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 10.3mg||0 %|
|Potassium 11.7mg||0 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.5g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 63
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