Category: Chili

2 cup Firm tofu, crumbled

1 Clove garlic, minced

1 tbsp Chili powder

2 tbsp Worcestershire sauce

1 cup Onion, chopped

1 large Green pepper, chopped

1 Carrot, thinly sliced

2 tbsp Vegetable oil, soy

1 cup Tomatoes, chopped

16 oz Tomato sauce, canned

15 oz Canned dark red kidney beans

1/2 tsp Dried basil, crushed

1 tsp Cumin

1 tsp Cayenne pepper

6 oz Tomato paste, canned (optl)

Salt, to taste

4 cup Cooked brown rice



OPTIONAL GARNISHES



Minced onion

Cheddar cheese, grated

Avocado

In a mixing bowl, combine tofu, garlic, chili powder and Worcestershire sauce; set aside.



In a large skillet, saute onion, green pepper and carrot in soyoil until onion becomes transparent. Add tofu mixture; cook and stir 3 minutes over medium heat.



Add tomatoes, tomato sauce, kidney beans, basil, cumin, cayenne and, if desired, tomato paste. Cover and simmer for 30 minutes. Salt to taste. Serve on brown rice. Garnish with minced raw onion, grated cheddar cheese and avocado, as desired.



Nutritional information per 1-cup serving: 320 calories, 0 cholesterol, 10.5 grams fat, 17 grams protein, 597 milligrams sodium, 43.8 grams carbohydrate



Sources: http://soyfoods.com/SimplySoy/index.html and the U.S. Soyfoods Directory Web site http://soyfoods.com/recipes/ Posted to Digest eat-lf.v097.n184 by KitPATh <phannema@wizard.ucr.edu> on Jul 21, 1997