Sunday, September 21, 2014

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


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


  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.

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