Vegetarian Chili

Ingredients

1/4 cup olive oil
2 medium sized yellow onions, chopped
4 cloves garlic, minced
1 package (14 oz.) firm tofu
1/2 tsp. salt
1 tbs. black pepper
2 tsp. paprika
2 cans (14.5 oz) diced tomatoes
1 can (12 oz) tomato paste
2 cups vegetable stock
2 cans (15 oz) kidney beans rinse and drained
1 can (15 oz) black beans, rinse and drained
1 can (15 oz) white beans, rinse and drained
1 can (15 oz) whole sweet corn, rinsed and drained
1 cup The Heat is On Peanut Butter
Crushed red pepper (optional)

Directions

1. In a large stockpot, heat the olive oil over medium heat. Add the onions, garlic, tofu, salt, pepper, and paprika and saute until the onions and garlic are translucent.

2. Add the diced tomatoes and their liquid to the pot and simmer for 5 minutes. Add the tomato paste and veggie stock and simmer for 10 minutes. Add the kidney beans, black beans, white beans, and corn and simmer for 10 minutes.

3. Reduce the head to low and stir the peanut butter into the chili. Add additional crushed red pepper to increase the spiciness if desired.

Source: The Peanut Butter & Company Cookbook, Quirk Books, 2005.

Review: Really easy to make. The longer it simmers the better. Cutting the tofu was fun because it was spongy. The peanut butter really thickens the chili up. I had it over rice the first night. To change things up I got spaghetti to have it Cincinatti style. I also had it over mashed potatoes which I was not too crazy about. Also, I got cornbread to have it over and I also will make nachos. I also plan on taking boxed mac and cheese, adding chili, putting cheese on top and baking it.