This recipe was adapted from the one found in the Eat to Live book. If you're veg or vegan and are looking for additional insight or inspiration, this is the way to go! When you get the book, be prepared to get super-charged ideas of new meals to cook for your whole family! I was pretty excited, I must say.
Anyway, I decided to make this recipe but I didn't have a few of the ingredients. I used Dr. Fuhrman's recipe as a guide and added my own touches along the way. It was wonderful, but didn't last. That's why I borrowed the picture!
Anyway, I decided to make this recipe but I didn't have a few of the ingredients. I used Dr. Fuhrman's recipe as a guide and added my own touches along the way. It was wonderful, but didn't last. That's why I borrowed the picture!
Ingredients
1 block tofu, crumbled
5 teaspoons chili powder
2 teaspoons cumin
3 teaspoons paprika
2 teaspoons black pepper
1 can (15 oz.) red kidney beans (Look for the kind with "no salt added")
1 can (15 oz.) pinto beans (Look for the kind with "no salt added")
1 can (15 oz.) black beans (Look for the kind with "no salt added")
2 cans (14 oz. or 1-28 oz. can) diced tomatoes
1-2 cups vegetable stock or water, depending on how thick you want your chili to be.
1 onion chopped
3 cloves garlic, minced
1 package frozen cauliflower
1/2 package frozen sweet corn
1/2 package frozen tri-colored bell pepper mix
1/2 large or one small zucchini, chopped
1 jalapeno, seeded and ribs removed
Optional Toppings:
Green onion, sliced
Hot sauce
Vegan sour cream
Avocado, sliced
Meat-Lover Options:
Ground turkey, beef or sausage, pre-cooked and stirred in just before serving
Avocado, sliced
Bacon
Hot sauce
Green onion, sliced
Regular sour cream
Cheddar cheese
Directions:
In a large pot, crumble in the tofu and add chili powder, paprika, cumin and pepper. Stir to combine and let toast for a few minutes. If the tofu begins to stick, add a little vegetable stock to loosen.
Next, add the rest of the ingredients. Yes all of them, except for the optional toppings. Stir to combine and let simmer for 2 hours. Stir occasionally.
Top with toppings, if you want, and serve! Enjoy!
Image from the Dr. Oz website.
1 block tofu, crumbled
5 teaspoons chili powder
2 teaspoons cumin
3 teaspoons paprika
2 teaspoons black pepper
1 can (15 oz.) red kidney beans (Look for the kind with "no salt added")
1 can (15 oz.) pinto beans (Look for the kind with "no salt added")
1 can (15 oz.) black beans (Look for the kind with "no salt added")
2 cans (14 oz. or 1-28 oz. can) diced tomatoes
1-2 cups vegetable stock or water, depending on how thick you want your chili to be.
1 onion chopped
3 cloves garlic, minced
1 package frozen cauliflower
1/2 package frozen sweet corn
1/2 package frozen tri-colored bell pepper mix
1/2 large or one small zucchini, chopped
1 jalapeno, seeded and ribs removed
Optional Toppings:
Green onion, sliced
Hot sauce
Vegan sour cream
Avocado, sliced
Meat-Lover Options:
Ground turkey, beef or sausage, pre-cooked and stirred in just before serving
Avocado, sliced
Bacon
Hot sauce
Green onion, sliced
Regular sour cream
Cheddar cheese
Directions:
In a large pot, crumble in the tofu and add chili powder, paprika, cumin and pepper. Stir to combine and let toast for a few minutes. If the tofu begins to stick, add a little vegetable stock to loosen.
Next, add the rest of the ingredients. Yes all of them, except for the optional toppings. Stir to combine and let simmer for 2 hours. Stir occasionally.
Top with toppings, if you want, and serve! Enjoy!
Image from the Dr. Oz website.