Stove Top Tofu Chili

I experimented with tofu one night because I didn’t have ground beef on hand. This makes a lot but stores really well in the fridge to be reheated! Definitely good for those who are weary to try tofu.

Step: 1

In a medium bowl, crumble the tofu and toss with the chili powder and garlic.

Step: 2

Heat the oil in a large saucepan over medium heat, and saute the onion and celery until tender. Stir in the tofu mixture. Continue cooking about 5 minutes over low heat.

Step: 3

Mix in the corn, kidney beans, and stewed tomatoes. Add water and bring to a boil. Reduce heat to low and simmer about 50 minutes.

Per Serving: 123 calories; protein 5.9g; carbohydrates 15.2g; fat 5.1g; sodium 274.6mg.

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