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Cincinnati Tofu Chili
Cincinnati Tofu Chili

Cincinnati Tofu Chili

Portions 4
Preparation Time
Cooking Time

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

Preparation

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

 

 

Nutrition Facts (per serving):

Calories: 435

Protein:  25 g

Fat:    14 g

Carbohydrate:  61 g

Fibre:   15 g

Sodium: 520 mg

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