Super Bowl of Veggie Chili

Chili has become a Super Bowl party food favorite. This is one delicious recipe that will be loved by all of your guests. Serve with hot cornbread and honey butter - just mix together your favorite butter or butter spread with honey. 


We're fans of this recipe whenever its cold and we're looking for a warm dish to feed a crowd, but love to serve this veggie chili at our Super Bowl parties.

Ingredients

2 cups dry pinto beans
14 ounces cake of frozen firm tofu thawed
2 tablespoons soy sauce
1 tablespoon tomato paste
1 tablespoon peanut butter
1 teaspoon onion powder
1 clove garlic, crushed
1/4 cup water
4 tablespoons oil
1 large bell pepper, diced
1 large onion, chopped
2 cloves garlic, crushed
2 cups tomatoes, chopped (fresh or canned)
2 cups tomato sauce
1 teaspoon salt
1/4 teaspoon chili powder
3 tablespoons ground cumin

Directions

Check beans carefully for rocks, wash & cover with plenty of cold water in a large pot. Cook beans until tender (about 90 minutes).

Squeeze the water out of tofu and cut in small cubes (bite-size cubes work best).

In a mixing bowl, combine soy sauce, tomato paste, peanut butter, onion powder, garlic, water & oil.

Add the tofu to this mix and stir until tofu is evenly coated. Fry tofu in 2 tablespoons of oil, until all of the liquid is absorbed and the tofu is browned.

In a large fry pan saute the bell peppers, onion & garlic in 1 tablespoon of oil till onions are translucent. Add this, along with tofu to the cooked beans and the remaining ingredients. Stir and cook over low heat until warm.

Serves

6-8 servings

 

Recipe courtesy of the University of California, Davis Coffeehouse.

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