Tofu Chilli Recipe

SERVES 4 | PREP TIME 10 – 15 MINUTES | COOKING TIME 45 MINUTES | 334 CALORIES | 23 GRAMS PROTEIN | 50 GRAMS CARBOHYDRATES | 6 GRAMS FAT

INGREDIENTS

1 (14 ounce) package extra-firm tofu, drained and crumbled

1 medium onion, diced

1 green bell pepper, diced

3 cloves garlic, minced

1 cup mushrooms, sliced

3 tablespoons chili powder

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1/2 teaspoon cumin

1 (14 ounce) can tomato sauce

1 (28 ounce) can diced tomatoes, with liquid

1 (28 ounce) can kidney beans, drained and rinsed

1 teaspoon stevia or other natural sweetener

INSTRUCTIONS

STEP 1

Coat a large pot in cooking spray and place over medium heat. Add the tofu and sauté for about 3 minutes, until lightly browned.

STEP 2

Add the onions, green peppers, garlic, mushrooms, chilli powder, salt, pepper, cayenne, and cumin. Cook for about 5 minutes, or until veggies are just tender.

STEP 3

Stir in the tomato sauce, diced tomatoes, kidney beans, and stevia. Cover and reduce heat to medium-low. Let simmer for at least 45 minutes, until chilli reaches desired consistency and flavour.

Do you have any questions? Let me know in the comments below!