I set out to use the last zucchini of the week, unfortunately nothing zucchini related sounded appealing. Briefly, I toyed with the idea of putting the zucchini in the chili, which you could, but decided it wasn’t the right texture for my mood (whatever that is.) I also baked some tiny potatoes, and grated some vegan mozz for a topping. Avocado would make a great topping for this chili too, and add a little color. The zucchini will get what’s coming to it, sometime this weekend.
Adapted from About.com.
1/2 package of firm tofu, frozen, thawed, drained and diced
1 onion, diced
1 red bell pepper, diced
7 garlic cloves, minced
1 cup mushrooms, sliced
2 jalapenos, diced
1 TBL chili powder
1 TBL cayenne
1 TBL oregano
salt and pepper to taste
1/2 tsp cumin
1 15 oz can tomato sauce
1 28 oz can diced tomatoes, with liquid
1 14 oz can kidney beans, drained
1 14 oz can pinto beans, drained
7 oz black beans (that’s all we had left, you could use more)
In a large pot, sautee the tofu in 1 TBL olive oil over medium high heat for about 3 minutes. Add the onions, green pepper, garlic, mushrooms, chili powder, salt and pepper, cayenne and cumin. Cook until veggies are just barely tender, about 5 minutes. Deglaze the pot with a little water, if needed.
Add the tomato sauce, diced tomatoes, and beans. Bring to a slow simmer. Cover and cook for 30-45 minutes. (Best if made the night before!)