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Mushroom Tofu Chili

vegetables, chili

1 tablespoon vegetable oil
2 cups chopped mushrooms
1/2 cup chopped walnuts
1 onion; chopped
1 stalk celery; chopped
4 cloves garlic; minced
2 tablespoons chili powder
1 tablespoon dried oregano
1 teaspoon (each) salt and pepper
1 can (28 oz) diced tomatoes
1 pkg (1 lb) firm tofu; cubed
1 sweet green pepper; chopped
1 can (28 oz) red kidney beans; drained and rinsed
1/2 cup chopped fresh coriander

In large saucepan, brown mushrooms and walnuts in oil over medium-high heat; drain off any fat. Add onion, celery, garlic, chili powder, oregano, salt and pepper; cook for 2 minutes. Add tomatoes, tofu, green pepper and kidney beans; bring to boil. Reduce heat and simmer for 30 minutes. Garnish with chopped coriander.

Contributor: Canadian Living Magazine, November, 2001

Yield: 4 servings

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