Easy Tofu Chili

Ingredient List:

1 block extra firm tofu

1 bell pepper

White onion

2-3 garlic cloves

Tomato paste

1 can diced tomatoes

1 can beans (kidney or black bean)

1-2 large carrots

1-2 celery stalks

1 jalapeno

fresh cilantro

salt, pepper

garlic powder, oregano, chili powder, paprika, cumin

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1. Crumble the tofu (extra firm tofu will hold best for this recipe, and it has more protein than softer tofu) into small pieces in a bowl, season with salt, pepper, garlic powder, oregano, cumin, chili powder, and paprika.

2. Add tofu to a large skillet with olive oil, and cook until browned, about 8 minutes.

3. In a separate skillet, add olive oil, minced garlic, 1/2 sliced onion, 1 full chopped bell pepper and cook until tender, about 5-7 minutes.

4. In a large pot, on medium heat, add 1 tbsp tomato paste, 1 can diced tomatoes, 1 cup water, 1 can beans (I used kidney) (rinse and drain), 1/2 cup chopped carrots, 1/2 cup chopped celery, cooked tofu, and cooked vegetables. Salt and pepper to taste. Add minced jalapeño for extra spice.

5. Bring to a boil, then reduce heat to medium-low and simmer until chili is slightly thickened, 25 minutes.

Serve with cilantro & avocado & enjoy!