Vegetarian Chili with Tofu

From: CCNM’s Simply Healthy Cookbook, 2002

2 Tbsp. unrefined olive oil
1 ¼ cups onion, coarsely chopped
1 cup green pepper, chopped
1 cup red pepper, chopped
¾ cup celery, chopped
¾ cup carrots, chopped
3 garlic cloves, minced
1 Tbsp. chili powder
1 ½ cups mushrooms, quartered
1 cup zucchini, cubed
1 – 28 oz. can tomatoes, undrained
1 – 19 oz. can black beans, drained and rinsed
1 cup kernel corn
1 block firm tofu, cubed or crumbled
1 Tbsp. cumin, ground
1 ½ tsp. oregano, dried
1 ½ tsp. basil, dried
½ tsp. cayenne pepper, adjust to taste

In large saucepan, heat olive oil over medium heat. Add onions, green and red peppers, celery, carrots, garlic and chili powder. Cook, stirring often, until veggies are softened. Add mushrooms and zucchini. Cook and stir for 4 more minutes. Add tomatoes, beans, chickpeas, corn, tofu, cumin, oregano, basil and cayenne. Stir everything together. Bring to a boil. Reduce heat to medium-low and cover. Simmer for 20 minutes, stirring occasionally.

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