A delicious vegan chili packed a huge amount
of protein. Non-vegans may wish to serve this dish with a dollop
of plain yogurt or sour cream.
Veggie Chili
1 (16-ounce) can red beans
1 (16-ounce) can chickpeas
2 tablespoons olive oil
3 medium onions, coarsely chopped
8 garlic cloves, minced
1 large carrot, peeled and chopped
3 celery stalks, chopped
1/2 package of medium tofu, chopped into 1/4-inch cubes
2 green peppers, chopped
1 red pepper, chopped
1/2 teaspoon ground allspice
1 teaspoon ground cumin
1 1/2 teaspoon ground cinnamon
3 tablespoons chili powder or to taste
2 dry bay leaves
2 teaspoons dry oregano
2 teaspoons dry basil
1 (14 1/2-ounce) can crushed tomatoes
in juice
Salt and pepper to taste
3 green onions, chopped
In a large saucepan, saute the onions
in olive oil over a medium heat until softened, add the garlic
and continue to cook for about 1 minute.
To this mixture, add the carrot and celery,
cook, stirring often until the vegetables begin to soften, add
the tofu, reduce the heat, and cover and cook, stirring occasionally,
for 15 minutes.
Add the spices, mix well, and again, cover
and allow to simmer for
another 5 minutes.
Add the crushed tomatoes and mix well.
Bring to a boil, stirring occasionally. Once the mixture has
boiled, reduce heat, cover, and
allow to simmer for at least 30 minutes..
