Serves: 5
Total Calories: 438


4 large onions, chopped
1 large green pepper, seeded, chopped
3 tablespoons olive oil
1 tablespoon mustard seeds
2 tablespoons chili powder
2 teaspoons cumin seeds (optional)
2 teaspoons unsweetened cocoa
1/2 teaspoon ground cinnamon
3 (16-ounce) cans kidney beans, with juice
1 (6-ounce) can tomato paste
1 cup water
1 (16-ounce) can whole tomato
1 pound firm tofu, diced


In a large kettle, sauté onions and pepper in oil over medium-high heat until onions are golden. Add mustard seeds, and cook, stirring, for another minute. Add chili powder, cumin, cocoa, cinnamon, beans and their juice, tomato paste, and water. Pour in the liquid from the can of tomatoes, then chop tomatoes and add to the pot (or pulse the tomatoes and their liquid in a blender). Add tofu, and stir. Reduce heat and simmer for 40 minutes, stirring often.

After 20 minutes, check the consistency of your chili. If the chili is runnier than you like, simmer uncovered. If the chili is thicker than you like, add more water and simmer covered. If the chili is just right, simmer covered. In any case, stir frequently to prevent scorching. Salt to taste. Serve with relishes of grated Cheddar cheese, diced green onions, chopped tomatoes, diced green chiles, or peeled and diced cucumber. For vegans and non-dairy vegetarians, you can get a soy cheese (a non-dairy product found in the dairy section at health food stores), if you want.

Nutritional Facts:

Serves: 5
Total Calories: 438
Calories from Fat: 84

This Chili recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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