Hearty Vegetarian Chili

hearty_vegetarian_chiliTry this yummy vegetarian version of chili. This recipe was a winner in our Simply Slow Cookin’ contest. Congratulations to Ted Kolota, Marketing and Communications, UMass Memorial Health Care – Hahnemann Campus, Worcester, MA.

(Serves 8)

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
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

  2 comments for “Hearty Vegetarian Chili

  1. Brenda Kelosis
    December 15, 2017 at 1:08 pm

    Where is my Simply Well calendar (with recipes)I signed up for??

    • UMass Memorial
      December 18, 2017 at 8:27 am

      The 2018 calendars are hot off the press. We’ll be mailing this week and next week.

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