Tofu Chili

Tofu Chili


1 pound Tofu firm or extra firm, cubed

1/2 teaspoon salt

1/4 teaspoon pepper

1 medium onion, chopped

1 jalapeno pepper, seeded and chopped

2 teaspoons dried oregano

1 teaspoon ground cumin

2 tablespoons olive oil

4 garlic cloves, minced

2 cans (15 ounces each) cannellini beans, rinsed and drained, divided

1 (14 ounces) tomato sauce

1/2 cup button mushrooms

2 cups vegetable broth, divided

1-1/2 cups (6 ounces) shredded cheddar cheese

Sour cream and minced fresh cilantro, optional


Sprinkle tofu with salt and pepper. In a large skillet over medium heat, sauté tofu, onion, jalapeño, mushrooms,oregano and cumin in oil for 3-4 minutes until vegetables are crisp-tender. Add garlic; cook 1 minute longer.

Transfer to a 3-qt. slow cooker. In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the slow cooker with the remaining beans, tomato sauce, diced tomatoes and broth. Cover and cook on low for 3 to 3-1/2 hours or until heated through.

Stir before serving.

If Desired, sprinkle with cheese. Garnish with sour cream and cilantro if desired.

Recipe Submitted by Jesse