Chili

[Guest guest]

Chili, Tofu, low-fat

10 servings

 

2 T Oil

5 ea Cloves garlic minced

1 T Soy sauce

1 t Beef soup flavour

1 lb Tofu (firm) - finely diced

1 ea Onion, chopped

1 ea Green pepper, chopped

1 ea Red chili peppers, chopped

1 ea Large stalk celery

2 ea 14 oz can kidney beans

1 ea 14 oz can tomato sauce

2 ea Large tomatoes

1 c Beer

1 T Chili powder

1 x Salt and pepper

 

In the large chili pot add beans, tomato sauce and peeled chopped

tomatoes. Heat chili mixture on medium-high until hot stirring

occasionally to prevent sticking. Reduce heat to low. Add beer to

chili. Cover chili pot and simmer.

 

In a Wok or large frying pan heat oil and brown garlic. Stir in beef

soup flavour and soy sauce. Add onions, peppers, and tofu. Fry at

Medium-high heat till onions become translucent. Add the celery and

(other stir fry vegetables-optional). Continue cooking

until the vegetables are hot but still crunchy.

 

Add stir-fried vegetables to the simmering chili pot. Stir in chili

spices to taste: either mild to really HOT! Cover chili pot and let

chili simmer for 3 to 4 hours.

 

Have your chili mild or fiery, the heat is up to you.