Meatless Blue Ribbon Chili

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MEATLESS BLUE RIBBON CHILI

 

2 tsp. canola oil

1 lg. garlic clove, minced

1 lg. onion, finely chopped

2 c. crumbled tofu (optional)

3 c. cooked kidney beans

2 c. fresh or canned tomatoes, seeded

and juice squeezed out

1/4 c. tomato sauce

3 tsp. paprika

1 tsp. ground cumin

3/4 tsp. chili powder

1/2 tsp. salt

 

Heat oil, onion and garlic, in Dutch oven or large, heavy pan.

Sauté until onion begins to soften, then add tofu and sauté several minutes.

Add beans, tomatoes, and tomato sauce Mix well. Stir in spices.

Cover and simmer over low heat until flavors have combined, 45 minutes to 1

hour.