Non-chilly chili

Chili is probably a better dish for the winter. But even if the weather outside is hot, I love making a big pot of chili. Though you'd think I might get tired of eating chili for an entire week, I don't. Thawed frozen tofu crumbles to have a ground meat like texture, its a great addition to any chili:

Chili con tofu

Oil

1 Onion, diced

2 garlic cloves, minced

1 Chili pepper

1/2 cup water

1 tablespoon cumin

2 tablespoon assorted chili powders

1 cup salsa

2 carrots, chopped

3 cans assorted assorted beans, drained and rinsed

1 can whole tomatoes with juice (28-ounce)

1/2 block frozen firm tofu, frozen for a few hours, thawed (takes about a day), water pressed out, crumbled

1 can of corn

Put in a little oil and sautee the onions, garlic and chili pepper for about 30 seconds to a minute. Pour in the water and cook on high heat for about 4 1/2 minutes - 4 (or don't use any oil and just combine water, onions, garlic and chili pepper for 5 minutes).

Stir in the salsa, carrots and spices, lower the heat, cover and simmer for about 5 minutes

Dump in all other ingredients and simmer for about 20 minutes, stirring ocasionally. Add tabasco sauce at the end if you want.

Serves 6

I generally like to have some black beans and some chickpeas in the chili. I didn't have either bean in this particular chili as the Great Canadian Superstore was having a sale of a can of beans for 50¢s, and all the black beans and chickpeas were gone. There's usally a lot of variance in what I put in this recipe, the corn happens to be in here because one of my friends gifted me a can of it.