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Tofu Chili

1 medium green pepper
1 large yellow onion
4 stalks celery
1 clove garlic, chopped
14 oz can stewed tomatoes
14 oz can tomato sauce
14 oz can red kidney beans
14 oz can chili beans
1 To 3 tbls chili powder
1 cake lowfat extra firm tofu (cut into 1/2-3/4 cubes)

Saute pepper, onion,celery and garlic with a little vegetable.
stock (or water) in a large pan (I use my Dutch oven). Then just
add all the canned item juice and all to the pot along with the
tofu. Bring to a slow boil and simmer covered for at least 45
minutes.

Make sure the chili powder you use is pure chili powder and
doesn't have added ingredients like oregano, cumin, salt, etc.
You may want to use frozen, thawed tofu for this.

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1 of 3 people found the following review helpful:
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It's really healthy too, June 15, 2005 - 06:00 PM
Reviewer: Anonymous from Chicago, IL
I've made this chili a handful of times already. Usually I use lean ground beef (half pound) or ground turkey. The beef tasted better though. It's actually a very healthy recipe too, I added up all the beef, cans, and veggies and per serving (a ladle full) it was only 170 calories, 3.5 g fat, 25.5 g carb, 8.5 g fiber, and 11 g protein. However it does taste healthy and very strongly of tomato so I add sour cream and french fried onions to the top to mellow out the flavor and add crunch. It's a great chunky chili. Great recipe!

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