Recipe: Ultimate Veggie Chili (using beans, tofu and corn)

ULTIMATE VEGGIE CHILI

2 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon red pepper flakes
14 ounces extra-firm tofu, frozen and thawed
2 cans (14 ounces each) diced tomatoes, undrained
1 (28 ounce) can crushed tomatoes, undrained
2 cans (14 ounces each) black beans, drained and rinsed
1 (14 ounce) can dark kidney beans, drained and rinsed
1/2 cup frozen corn
1/2 cup whole roasted cashews, plus additional for garnish
Salt and ground black pepper to taste

In a large pot, heat olive oil over medium high heat. Add onion, bell pepper and garlic and saute until onion starts to soften.

Stir in cumin, chili powder and red pepper flakes. Crumble the thawed tofu. Add to pot and cook for 5 minutes more. Reduce heat to medium.

Add tomatoes, black beans, kidney beans, corn and cashews; mix well. Reduce heat to low and simmer 1 hour, stirring occasionally. Salt and pepper to taste.

Ladle into bowls and garnish with additional cashews.

Makes 8 servings
Source: 101 Things To Do with Tofu