Recipe #3255
Western Chili
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 35 min |
| Total: | 50 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Tofu |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 lb (454 g) extra firm tofu, crumbled
- 1 garlic clove, minced
- 2 Tbsp. (30 mL) chili sauce
- 2 Tbsp. (30 mL) Worcestershire sauce
- 2 Tbsp. (30 mL) olive oil
- 1 cup (250 mL) chopped onion
- 1 large green pepper, chopped (optional)
- 1 carrot, diced
- 2 1/2 cups (625 mL) tomato sauce*
- 2 tomatoes, chopped
- 3/4 cup (180 mL) tomato paste*
- 2 cups (500 mL) kidney beans*
- 1/2 tsp. (2 mL) Irresistibles dried basil*
- 1 tsp. (5 mL) each: Irresistibles cumin, Cayenne pepper*
- 1 tsp. (5 mL) sugar*
- Salt To taste
Preparation
In a big bowl, combine tofu with garlic, chili sauce and Worcestershire sauce. Set aside.
In a large skillet, heat oil and sauté onions, green peppers and carrots until onions are glassy.
Add tofu mixture and cook until heated through.
Stir in tomato sauce, tomato paste and chopped tomatoes, beans and spices. Cover and simmer 30 minutes. Serve.
Suggestion
Tofu is made from cooked soybeans, soaked in water then mashed. A coagulant is added to curdle the liquid.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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