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Cincinnati Tofu Chili Recipe

Cincinnati Tofu Chili
Source: arcticgardens

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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.

Dinner

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A recipe from arcticgardens

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