My Chili ala Korea (take one)
2 tbsp. Extra virgin olive oil
1 Medium onion
2-3 Cloves minced garlic
1 Celery stalk
1 Med yellow bell pepper
16 oz. Extra firm Tofu Crumbled
1 tsp. Cumin
1 tsp. Hot sauce
Salt and pepper
7 oz. Can of tomato paste
1/2 c. Water
15 oz. Can of kidney beans (drained and rinsed)
15 oz. Can of baked beans in tomato sauce (drained and rinsed)
7 oz. Can of corn (drained)
1 c. Chopped cherry tomatoes
1 Chopped hot pepper
1 Chopped large carrot
2 tbsp. Cayenne pepper (or to taste)
Add the first five ingredients to a pot a saute 5 to 10 minutes. Add the next four ingredients sauteing until browned. Add the rest of the ingredients and simmer for 45 minutes. After eat away. Tastes even better reheated the next day.
1 comment:
Great recipe Barb!
I followed it exactly, and my chilli turned out perfect! Also, it makes enough to keep me fed for the better part of a week...and that makes me happy :OD
Thanks - Keep the recipes coming!
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