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Tofu Chili

chili, tex-mex, beans, low-fat, tofu

1 medium green pepper
1 large yellow onion
2 4 stalks celery
1 clove garlic
1 (14oz) can stewed tomatoes
1 (14oz) can tomato sauce
1 (14oz) can red kidney beans
1 (14oz) can chili beans
1 to 3 tbls chili powder (to
1 your taste)
1 cake lowfat extra firm tofu
1 (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. (I like to make it in the morning and simmer all day makes the house smell good) Posted by frankm@extendsys.com (Frank I. Mason) to the Fat- Free Digest [Volume 14 Issue 28] Jan. 28, 1995. Individual recipes copyrighted by originator. FAT- Free Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á

Yield: 1 servings

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