Easy 3-Bean Vegetable Chili

Added to Recipes on Fri 06/01/2012

Ingredients
Serves 6

 

1 lb firm tofu, frozen, then defrosted
2 tbsp chili powder, or to taste
1 tsp cumin
10 oz frozen onions
3 cups frozen broccoli, thawed and finely chopped
3 cups frozen cauliflower, thawed and finely chopped
3 cloves garlic, chopped
1 1/2 cups cooked pinto beans or 1 (15 oz) can pinto beans, no-salt-added or low-sodium, rinsed and drained
1 1/2 cups cooked black beans or 1 (15 oz) can black beans, no-salt-added or low-sodium, rinsed and drained
1 1/2 cups cooked red beans, or 1 (15 oz) can red beans, no-salt-added or low-sodium, rinsed and drained
1 (28 oz) can diced tomatoes, no-salt-added or low sodium
1 (4 oz) can chopped mild green chilies, drained
2 1/2 cups fresh or frozen corn kernels
2 large zucchini, finely chopped

Directions
Squeeze excess water out of thawed tofu and crumble. Place the crumbled tofu, chili powder and cumin in a soup pot and quickly brown. Add the remaining ingredients and simmer, covered, for 2 hours.

 

Recipe courtesy of Dr. Joel Fuhrman.