Southwest Vegetable and Tofu Chili
Dive into delicious, colorful vegetarian chili that has a perfect blend of vegetables and tofu which absorbs plenty of flavor and spice.
Southwest Vegetable and Tofu Chili:
- Heat oil in a large pot over medium/high heat; sauté green and red peppers, garlic, salt and pepper.
- Add drained and rinsed beans, tomatoes, water, chili powder, bay leaf, cumin and red pepper flakes; cover and simmer for 20 minutes.
- Fold in tofu and simmer for an additional 10 minutes.
- Remove and discard bay leaf.
Ladle 1-1/4 cups (10 oz) of chili into bowls per serving; top with chopped fresh cilantro.
Note: Video of recipe preparation to be posted after KSL's filming for Your Life Your Health.