We don't eat a lot of meat - especially beef, so this one's a vegetarian recipe. Of coure, meat may always be substituted. I would quote the source of this recipe if I could remember it. We've been eating it for several years now and I have made my own variations. Here's our winter staple meal for hearty, healthy and easy. Please remain calm while reading the ingredients...
Crockpot Tofu Chili
1 lb. package Trader Joe's firm tofu - drained and mashed well with a fork
1 can Trader Joe's sweet corn - drained
2 - 15 oz cans of Muir Glen organic diced tomatoes - drained
2 - 15 oz cans of S & W low sodium kidney beans - rinsed and drained
1 can Trader Joe's organic pumpkin
1 small can of organic tomato paste
1/2 cup of low sodium vegetable broth
1/2 of an onion - diced
2 tsp chili powder
1 tsp cumin
Mix ingredients in crockpot. Cook on high 3-4 hours or low, all day.
At first, I was not excited about the tofu part - very skeptical actually. But even my dear H says that you cannot taste the tofu. Not at all. You can see it, but no taste. Same with the pumpkin. They add protein , nutrition and thickening power. You'll feel full, but not bloated after your meal. Perfect! Again, I prefer non-spicy food, so I don't add any peppers, but you may want to spice it up a bit. My dear H likes spicy, but seems satisfied with just the chili powder and cumin.
We serve it with whole grain bread covered in olive oil (a la Dr. Oz) and rosemary seasoning. Yum!