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.
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
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.
Recipe courtesy of the University of California, Davis Coffeehouse.