Edgy Veggie Chili

Submitted by: Everyday Recipes
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1/2 cup olive oil
4 onions, chopped
2 green peppers, seeded and chopped
2 red peppers, seeded and chopped
4 cloves garlic, minced
1 (14 oz) package firm tofu, drained
and cubed
4 (15.5 oz) cans black beans, drained
2 (15 oz) cans crushed tomatoes
2 tsp salt
1/2 tsp ground black pepper
2 tsp ground cumin
6 tbsp chili powder
2 tbsp dried oregano
2 tbsp vinegar
1 tbsp Tabasco sauce
Heat olive oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until they are soft and translucent. Add green and red peppers, garlic and tofu to the
skillet; cook and stir until vegetables are lightly browned and tender (about 10 min.). Set slow cooker on low and pour in the black beans. Stir in cooked vegetables and tomatoes. Add dry seasonings, vinegar and Tabasco sauce. Stir gently and cover. Cook on low for 6 - 8 hours. Serve with cornbread or
tortilla chips.


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