Tuesday's Cupboard—Big Ol' Vegetarian Chili

Adapted from Weight Watcher's Magazine Sept /Oct 2014




Big Ol' Vegetarian Chili

serves 8


Extra good with sweet corn cut from the cob!

ingredients
  • 1 T. canola or olive oil
  • 1 large sweet onion, chopped
  • 1 poblano pepper, chopped (mildly spicy)
  • 1 large red bell pepper, chopped
  • 1 14-oz. pkg. extra-firm tofu with most of the liquid squeezed out; sliced & cut into 3/4 inch cubes
  • 3 15-oz. can black beans, drained & rinsed
  • 2-1/2 c. fresh or frozen corn kernals (3-4 cobs worth)
  • 1 15-oz. container fresh mild salsa verde
  • 3 14.5-oz. cans Italian-style chopped tomatoes
  • 1 14.5-oz. can fire-roasted chopped tomatoes
  • 3 T. chili powder
  • 3 tsp. cumin
  • 3 tsp. dried oregano
  • 3 tsp. jarred, chopped garlic in water
  • 3 T. red vinegar
  • 2 tsp. kosher salt (to taste)
  • 2 tsp. cracked black pepper
  • 8 large radishes, sliced
  • 1/2 c. chopped fresh cilantro

Add-ins /Sides:
  • pre-shredded jack cheese
  • tortilla chips
  • avocado
  • wheat tortillas

make it!
  1. Heat oil in large soup pot over medium heat.  
  2. Add onion & cook until softened, about 4 minutes.
  3. Stir in chopped poblano + red bell pepper & cook until softened, about 4 minutes.
  4. Stir in tofu, black beans, fresh corn kernals & salsa verde.  
  5. Stir in canned toms, chili powder, cumin, oregano, garlic, vinegar, salt & pepper.
  6. Simmer until tofu is heated through and corn is tender, about 20 minutes.
  7. Serve topped with shredded jack cheese, fresh sliced radish & chopped fresh cilantro.
  8. Add a handful of tortilla chips...or sliced avocado mashed up on a folded wheat tortilla.

• celebrate • good • food •

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