Eas­i­est Ever Tofu Chili

Better Nutrition - - 80YEARSYOUNG -

Serves 4

With a frac­tion of the calo­ries and fat con­tent of poul­try and meat, soy be­came a fa­vorite food in the ’ 90s. This clas­sic soy chili recipe comes from a 1996 is­sue of Bet­ter Nu­tri­tion. 2 pack­ages firm tofu, frozen 1 large onion, diced 2 cloves gar­lic, minced 3 cups toma­toes 4 cups cooked kid­ney beans 2 Tbs. chili pow­der 1 tsp. vine­gar 1 tsp. sugar ½ tsp. salt ¼ tsp. black pep­per Tabasco sauce to taste, op­tional 1. Thaw tofu, and crum­ble into bits. Sauté onion and gar­lic in oil* un­til ten­der. Add tofu, and sauté an­other few min­utes.

2. In large pot, mix all in­gre­di­ents, and sim­mer 1 hour, stir­ring fre­quently. Spoon into bowls and en­joy. Per Serv­ing: 440 cal; 36g prot; 10g to­tal fat ( 1.5g sat fat); 56g carb; 0mg chol; 460mg sod; 15g fiber; 8g sugar

* We added 1 Tbs. of olive oil to en­hance the recipe, but you can also use cook­ing spray.

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