Cincinnati Tofu Chili Recipe

Name: Cincinnati Tofu Chili
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: ½ bag (375g) Arctic Gardens Italian vegetables; 540 ml(1¾ cups) canned red kidney beans; 20 ml (4 tsp) canola oil; 20 ml (4 tsp) garlic, chopped; 8 ml (1½ tsp) white vinegar; 910 ml (3¾ cups) homemade tomato sauce; 30 ml (2 tbsp) tomato paste; 12 ml (2½ tsp) chili powder; 4 ml (1tsp) ground cinnamon; 2 ml (½ tsp) ground allspice; 2 ml (½tsp) Cayenne pepper; 2 ml (½ tsp) ground clove; 1 bay leaf; 325 ml (11/3 cups) firm tofu, chopped into 2 cm cubes; 15 ml (1 tbsp) canola oil; salt and pepper to taste

Ingredients

½ bag (375g) Arctic Gardens Italian vegetables
540 ml(1¾ cups) canned red kidney beans
20 ml (4 tsp) canola oil
20 ml (4 tsp) garlic, chopped
8 ml (1½ tsp) white vinegar
910 ml (3¾ cups) homemade tomato sauce
30 ml (2 tbsp) tomato paste
12 ml (2½ tsp) chili powder
4 ml (1tsp) ground cinnamon
2 ml (½ tsp) ground allspice
2 ml (½tsp) Cayenne pepper
2 ml (½ tsp) ground clove
1 bay leaf
325 ml (11/3 cups) firm tofu, chopped into 2 cm cubes
15 ml (1 tbsp) canola oil
salt and pepper to taste

PREP TIME 20m	COOK TIME 30m	TOTAL TIME 50m
YIELD 4 servings

Instructions

Rinse and drain the kidney beans. Set aside in a bowl.
In a pot, add canola oil and sweat the vegetables and garlic.
Deglaze with the vinegar and add tomato sauce, tomato paste and spices.
Bring to a boil and reduce heat. Simmer on low for 20 minutes.
In a pan, sauté the tofu in oil untilbrowned lightly.
Incorporate the tomato sauce, kidney beans, tofu cubes. Add salt and pepper.
Simmer for 10 to 15 minutes. Serve the chili with sour cream, cheese and green onion.