SandyUs Chili
source: sandy kaplan on rec.food.cooking (usenet) (made meatless by rfd)
JapaneseOtherEasy30 minBy Northstar
Ingredients
Servings
4
- 1/3 cup oil
- 3 med. onions, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 bell pepper, chopped
- 1 jalapeno pepper, minced
- 2 lbs. tofu chunks
- 2 T. ground red chilis
- 2 T. cumin
- 2 T. oregano
- 1 bay leaf
- salt to taste
- 2 c. water
- 2 28 oz. cans tomatos
- 6 oz. can tomato paste
- 2 cans kidney beans
Instructions
- 1
Saute first five ingredients in oil until limp.
- 2
Add tofu and saute until browned.
- 3
Mix the spices together in a bowl and sprinkle into the pot.
- 4
Mix thoroughly.
- 5
Add water, tomatoes and tomato paste. Stir.
- 6
Bring to a boil.
- 7
Reduce heat and simmer for 2 hours, stirring occasionally.
- 8
If desired, at this point, add the kidney beans.
- 9
Taste and correct seasoning.
Tags
soupjapanese