Tofu Chili
Serves 6–8
- 2 tablespoons olive or canola oil
- 1 large onion, chopped
- 1 clove garlic (optional), finely chopped
- 1 small carrot, grated
- 1/4 cup green pepper, chopped
- 1 bay leaf
- 1 teaspoon Oregano
- 1 teaspoon Basil
- 2 tablespoons Fresh parsley, chopped OR 1 TB dried parsley
- 1 teaspoon Cumin
- 1 teaspoon Chili powder or to taste
- 3 cups cooked pinto beans OR 2 (15 oz) canned pinto beans (reserve liquid)
- 1 cup bean cooking liquid
- 1 lb Frozen tofu, thawed, rinsed, squeezed dry, and finely crumbled
- 3-1/2 cups crushed tomatoes or 2 (15 oz) cans
- 1 teaspoon sea salt
Heat oil over medium heat in a large pot. Add chopped onions and garlic, sautéing until onions are translucent, about 5 minutes. Add grated carrot, green pepper, bay leaf and remaining herbs and spices and sauté an additional 5 minutes. Add in cooked beans, crumbled tofu, tomato sauce, bean liquid, and salt. Bring to a boil and then lower to simmer at medium/low heat for 45–60 minutes.