Set oven to roast setting at 550ºF. Slice chili peppers in half, coat with a little oil, place on parchment lined baking sheet, roast until skin is black about 5 minutes each side. Remove from oven, cool, peel, chop, and set aside. Optional—include seeds and membranes for spicier chili. In a Dutch oven, gently heat 2 tablespoons oil, over medium heat, add onion, bell pepper, and celery, sauté until lightly browned. Add roasted chili peppers, crushed tomatoes, broth, wine, lime juice, bullion, bay leaves, and spices to pan. Bring to a boil, reduce heat, simmer uncovered until thick, about 30 minutes. Add beans last 5 to 10 minutes of cooking, to warm through. If using canned beans, drain and rinse, before adding. If using tofu, crumble, then coat with dried spices, mixing well. After sautéing vegetables, add additional tablespoon of oil to pan and sauté tofu a few minutes until spices are cooked in. Add at the end of cooking chili, with the beans, continue cooking just long enough to heat.
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|Serving Size: 1 Serving (4074g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2747 (51%)|
|Amt Per Serving||% DV|
|Total Fat 305.2g||407 %|
|Saturated Fat 185.2g||926 %|
|Monounsaturated Fat 94.2g|
|Polyunsanturated Fat 10g|
|Cholesterol 1169.3mg||360 %|
|Sodium 4281.7mg||148 %|
|Potassium 12322.9mg||324 %|
|Total Carbohydrate 407.3g||120 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 406.5g|
|Protein 275g||393 %|
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Calories per serving: 5437
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