Tofu Chili

Serves 6

Ingredients:

• 1 tbsp oil (Olive, avocado, sunflower, flax, etc.)
• 1 (14 oz) package of firm or extra firm tofu, crumbled
• 1 small onion, diced
• 1 medium green bell pepper, diced
• 1 cup frozen corn
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 3 tbsp chili powder (or more if you like)
• fresh cracked pepper to taste
• ¼ tsp cayenne pepper
• 1 tsp cumin
• 1 &1/3 cups tomato sauce (we made a homemade salt-free sauce that worked awesomely! Ask me about it, if you’re interested)
• 24 oz  of tomatoes, diced (about 6 medium tomatoes or 3 cups)
• 3 cups beans of your choice, rinsed & drained (we used what we had, black eyed peas, black beans, & pinto beans)
• Optional: 
• 1 Jalapeno, diced 
• 1 Serrano pepper, diced
• 1 tsp red pepper flakes  

Directions:
In a large pan, sauté the tofu in the oil over medium high heat for about 3 minutes. Add the onions, green pepper, garlic, mushrooms, chili powder, pepper, cayenne, cumin, & frozen corn. Cook until veggies are just barely tender, about 5 minutes.

Add the tomato sauce, diced tomatoes, & beans. Bring to a slow simmer. Cover and allow to cook for at least 45 minutes. Nom, nom, nom!

Recipe adapted from, http://vegetarian.about.com/od/tofurecipes/r/tofuchili.htm