Hearty Vegetarian Chili

Try this yummy vegetarian version of chili. This recipe was a winner in our Simply Slow Cookin’ contest.

(Serves 8)

Ingredients

• ½ c. olive oil
• 4 onions, chopped
• 2 green bell peppers, seeded and chopped
• 2 red bell peppers, seeded and chopped
• 4 cloves garlic, minced
• 14 oz. package firm tofu, drained and cubed
• 4 (15.5 oz.) cans black beans, drained
• 2 (15 oz.) cans crushed tomatoes
• 2 t salt
• ½ t ground black pepper
• 2 t ground cumin
• 6 T chili powder
• 2 T dried oregano
• 2 T distilled white vinegar
• 1 T liquid hot pepper sauce

Directions

Heat olive oil in a large skillet over medium-high heat. Add the onions. Cook and stir until soft. Add peppers, garlic and tofu. Cook and stir until vegetables are lightly browned and tender. The whole process should take about 10 minutes. Pour the black beans into the slow cooker and set to low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on low for 6 to 8 hours.

Amount Per Serving: Calories 420, Total Fat 17 g, Sodium 684 mg, Total Carbohydrates 49 g, Sugars 5 g, Fiber 16 g, Protein 21 g