posted by syzygy 03-18-99 7:17 AM
VEGETARIAN CHILI
1 Tbsp olive oil
1 large onion, diced
1 large stalk celery, chopped
1 sweet red pepper, chopped
1 lb firm tofu, frozen, thawed and crumbled
5 cloves garlic, minced
1 Tbsp chili powder
2 cans (15 oz each) no-salt-added kidney beans, rinsed and drained
1 can (28 oz) no-salt-added tomatoes (with juice), cut up
1 can (4 oz) diced green chili peppers, drained
1/8 tsp salt (optional)
1/4 cup chopped fresh parsley
Warm the oil in a large skillet over medium heat. Add the onions, celery and red peppers. Cook, stirring, for 3 minutes. Add the tofu, garlic and chili powder. Cook, stirring, for 5 minutes. Add the beans, tomatoes (with juice), chili peppers and salt (if using).
Cover and simmer for 15 minutes. Stir in the parsley. Advance preparation: Freeze the tofu overnight for use the next day. First drain it, then cut the large block into thick slices. Place in a single layer on a small tray lined with wax paper.
Cover with plastic wrap. Remove from the freezer in the morning and let thaw until ready to use. Crumble before using. Serves 6.
Per serving: Calories: 345 Fat: 10.2 g. (25% of calories) Saturated fat: 1.3 g. Cholesterol: 0 mg. Sodium: 278 mg.