Served with Whole Wheat Flour Tortilla and Low-Fat Cheddar Cheese
“I’m not part of the cooking staff here at National Jewish Health, but I do love to experiment occasionally"! As vegetarians, my husband and I like to recreate dishes that we have enjoyed at restaurants. Replacing beef with tofu makes this bowl of chili a healthier but substantial and very tasty option.
- Jeanette Salzburg Administrative Assistant for Food and Clinical Services at National Jewish Health since 2002
½ cup olive oil
3 Onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
5 cloves garlic, minced
1 14-oz package firm tofu, drained and cubed
4 15.5 oz cans black beans, drained
½ cup water
1 28-oz can crushed tomatoes
2 tsp salt,
½ tsp ground black pepper
2 tsp ground cumin
2 to 3 Tbsp Fernandez Chile Rojo
2 Tbsp dried oregano
2 Tbsp distilled white vinegar
1 Tbsp Cholula hot chili sauce
1 tsp turmeric
Heat olive oil in a large pot over medium-high heat. Add onions and garlic; cook and stir until semi-transparent and soft. Add the green and red bell peppers, and tofu. Simmer on low for 10-15 minutes.
Mix spices together and add to chili. Gently stir, and let simmer on low to medium heat for about 90 minutes, stirring occasionally. Add more salt and Chile Rojo, if desired.
Serve with whole wheat tortillas. Can be topped with low-fat cheddar cheese.