Diced! Chili Cook-off: Audi Rose – Terrific Tofu Chili

Autumn. Perfect weather for carving pumpkins, watching football and eating chili. The Ranting Chef is excited to host the Diced! Chili Cook-off. We have a number of competitors that have submitted a chili recipe and post for consideration. For three out of five weeks I will post four entries each week. At the end of each week a poll will be opened to vote on your favorite from the week. The poll will be open from Friday to the following Wednesday. The top 3 vote getters in each week will be pitted against each other at the end to determine the winner. Check out today’s post from Audi Rose at Audi Rose…

Terrific Tofu Chili

– 2 pkgs. Natural Tofu, rinsed and broken up into pieces (should look like crumbled hamburger meat) (454 gr / 16 oz each)

-1/2 Cup to 1 Cup Vegetable Broth

– 2 T. Butter or Margarine

– 3 Large cloves Garlic, minced

– 1 Cup diced Onions

– 1 Cup diced green pepper

– Salt and Pepper to taste

In a skillet melt the butter, add vegetable broth, garlic, onions, green pepper, crumbled Tofu and the salt and pepper.  Cook for about 10 minutes.  Put the Tofu mix into a Crock Pot.

Add the following:

2  1/2 T. Chili Powder

2 t. Ground Cumin

1 t. dried Oregano Leaves

1 t. Hot Red Pepper Flakes

1 Can (28 oz / 796 ml) diced Tomatoes (I use already spiced ones, plain is just as good)

1 can Mixed Legumes (19 oz / 540 ml) drained and rinsed

2 Cups Corn Kernels

To serve I crush a few Corn Chips, add a dollop of sour cream, some chives and a little shredded cheese.  Delish!  Bon appetito!