Saturday, June 28, 2008

My Chili ala Korea


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:

Nick said...

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!