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Print this Recipe    V Tofu 07

Tofu Chili
Yield: 6 servings (serving size; 2 cups).

2 tablespoons olive oil
3 cups chopped onion
2 3/4 cups chopped green bell pepper
3/4 cup chopped carrots
12 garlic cloves, minced
2 tablespoons chili powder
1 cup dry red wine
32 ounces kidney beans, canned, undrained
28 ounces Italian style tomatoes with basil, undrained, chopped
2 12.3 oz packages extra-firm tofu, drained, cut into 1 inch cubes
1/2 cup chopped fresh cilantro
1/2 teaspoon salt, optional

Heat oil in a Dutch oven over medium heat. Add onion and next 3
ingredients; saute 5 minutes. Add chili powder; cook 1 minute,
stirring constantly. Add wine, beans, and tomatoes; bring to a
boil. Reduce heat, and simmer, uncovered, 1 hour. Add tofu; simmer
30 minutes, stirring occasionally. Remove from heat; stir in chopped
cilantro and salt.

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