Confetti Chili

This may not be your idea of a chili. Maybe because it has no meat? Maybe because it's not brown and all a mishmash?

It's really a colorful confetti-like one-bowl dish that has beans, tofu and many of the ingredients you might find in a conventional chili. Much more delicate, though, with a hint of north Africa. It's super quick, too.

I hope you like it.

Confetti Chili

Serves: 4

Ingredients

1 T olive or canola oil

1 onion, chopped

1 poblano pepper, chopped (don't worry; they're not very hot)

1 red bell pepper, chopped

1 14-oz package extra firm tofu, cut into 1/4-inch cubes

1 15-oz can black beans, rinsed and drained

1 can corn, drained (or 1 cups frozen corn)

1 1/2 cup salsa verde (or other green sauce) (okay to use red, if green not available)

1/8 tsp ground cinnamon

1/4 tsp ground cumin

Salt and freshly ground pepper to taste

2 T cilantro, chopped

Directions

1. Heat oil in large pan over medium heat. Add onion and cook, covered, until softened (about 3 min). Stir in peppers. Cover and cook until softened, stirring occasionally (3-4 min).
2. Stir in tofu, beans, corn, salsa, cinnamon, cumin, salt and pepper. Cover and cook until tofu is heated through (8-10 min).
3. Serve topped with cilantro.

Per serving (1 1/4 cup): 345 cal, 10g fat, 1g sat fat, 973mg sodium, 48g carb, 9g sugar, 14g fiber, 21g protein.