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River City Red Chili
<p>This is a twist on my mother’s chili recipe. Where hers uses ground beef, I use tofu, instead. The recipe is vegan, and while it’s good with shredded cheddar cheese as a garnish, there’s certainly no need to include cheese.</p> <p>You’ll notice that pasta is also an optional ingredient. When my siblings and I were little, the pasta was a meal-extender, to make the chili – and grocery dollars – go as far as possible. Whether or not you’re trying to stretch your budget, try this chili with pasta, sometime, because it’s delicious!</p>Source: Harriett Dickey-Chasins (Entered by Closed Account)
Serves: 4-6, depending on how hungry folks are!
Step by Step Instructions
- Optional: Pasta Note: All seasonings should be adjusted to your taste!
- Quarter onions and cut in ½-inch slices; mince the garlic. Heat oil in large saucepan. Sauté garlic and onion in oil until quite soft. Add cumin seeds, stir, and cook for one minute.
- Add tomatoes and their juice, tearing the tomatoes into smallish pieces. Add canned beans and their juice or cooked dry beans and ¾ cup of their cooking liquid. Add chopped green chilis.
- Cut tofu into ½-inch cubes and add to chili. Add chili powder, smoked paprika, and Tabasco. Bring to a boil, then reduce heat and simmer for 20-30 minutes, stirring occasionally.
- Grate cheddar cheese and put a small handful in the bottom of each diner’s bowl. Ladle chili into bowls, stir once to mix chili with cheese, and serve.
- Optional pasta: Pasta is an excellent “chili extender!” Cook macaroni, orzo, or other small pasta in boiling water until al dente. Drain and add to finished chili.
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