Sunday, February 21, 2010

Tofu White Bean Chili with Basil and Cilantro

This is a vegetarian-modified version of my sister's recipe. The original called for chicken broth and chopped chicken, rather than tofu and vegetable broth. My version I found a little bland, so I added lemon juice and mozzarella. The result is tangy and unique! One note: This is more like a bean soup than a chili. It has less body.

1 onion, chopped
1 clove garlic
3-4 T. olive oil
4 cups chopped cooked tofu (you can bake it or sauté it to dry it out and make it a little crusty)
3 cups vegetable broth
2 T. chopped cilantro or 1 T. dried cilantro
1 T. chopped basil or 1 tsp. dry basil
½ to 1 tsp. ground red chiles or cayenne pepper
¼ tsp. ground cloves
1 T. sea salt
32-oz. canned great northern beans, undrained
2 T. lemon juice
Chopped grape tomatoes to taste (they're more flavourful)
Shredded mozzarella to taste

Sauté onion and garlic in olive oil. Transport to crock pot. Either bake or sauté tofu. Transport tofu to crock pot and add remaining ingredients, except tomato and mozzarella. Cook 3-4 hours. Top with chopped tomato and mozzarella (about 2 T per serving) and enjoy!

No comments:

Post a Comment