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Courtney's Chili Recipe
Ingredients:
| Yellow or white onion, coarsely chopped | |
| Garlic clove, sliced | |
| Soy oil | |
| Extra-firm tofu (drained well then crumbled) or used texturized soy protein (TSP) if you prefer the consistency of chopped meat. | |
| Red kidney beans (or for variety use pink, garbanzo or white beans) | |
| Canned crushed tomatoes | |
| Green pepper, coarsely chopped | |
| Large carrots, cleaned and sliced | |
| Chili powder | |
| Crushed red pepper | |
Niblet corn, canned | |
| Cumin | |
| Tabasco sauce (optional, but if you like the “heat”, it’s a must!) | |
| Dried bay leaves |
Instructions for Courtney's Chili:
Brown onions and garlic in oil (careful not to overcook the garlic).
Add tofu or TSP and sauté for about 10 minutes or until lightly browned.
Add beans, crushed tomato, pepper, carrots, chili powder, red pepper, corn, cumin, Tabasco, salt and pepper and bring mixture to a boil.
Reduce flame, add bay leaves and simmer for at least 45 minutes.
Remove bay leaves before serving. Salt and pepper to taste.
Best if made on day in advance so flavors have a chance to blend.
Nutrition Per Serving:
Per 1 1/2 cup Serving: Calories 250, Total fat 6 g, Saturated fat 1 g, Cholesterol 0 mg, Sodium 780 mg, Carbohydrates 37 g, Protein 15 g, Dietary fiber 11 g
