I’ve been making this chili all my married life. Well – the Chili con Carne version anyhow. It’s one of my father-in-law’s signature recipes that I turned vegan (sorry dad) by omitting the ground beef and adding tofu for the protein. I throw in some fresh spinach and wallah – both delish and nutrish!!
Ingredients
- 1 green bell pepper chopped
- 1 onion chopped
- 1/3 fresh jalapeno finely chopped (wear gloves)
- 1 can reduced sodium tomato soup
- 1 large can diced tomatos
- 1 can red kidney beans drained
- 1/2 can black beans drained
- 6 oz. firm and pressed tofu
- 1 cup fresh spinach
- 1 tbsp. chili powder
- 1/2 tsp. paprika
- 1/8 tsp. cumin
- 3 bay leaves
Directions
Add all the ingredients, except spinach and tofu, in a large pot. Simmer on low while stirring occasionally for 30 minutes. Add spinach and tofu and simmer for 15 more minutes. Remove bay leaves. Serve with Wasa multi-grain crisp breads (I buy them at Giant Eagle) or my Pepita, Sesame and Flaxseed Crisp Crackers.
