Lately, John and I have been trying to follow a more vegetarian diet in order to keep cholesterol low; we have been researching a few different eating plans designed by physicians to lower cholesterol and blood pressure. While this recipe has more ingredients than I usually like, it is very worth it. I used my food processor to chop all of the vegetables, so I didn't have too much time in preparation.
My husband was shocked when I told him there wasn't any meat in the chili. Also, he isn't a huge fan of cauliflower or zucchini, but he had no clue. This healthier version of chili is now our go-to winter Sunday meal. Next time, I plan to try it in a slow cooker.
- 1 pound firm tofu, defrosted
- 3 T chili powder
- 2 t ground cumin
- 10 oz. onions, frozen
- 3 cups frozen broccoli, thawed and finely chopped
- 3 cups frozen cauliflower, thawed and finely chopped
- 3 cloves garlic, minced
- 1 can no-salt added pinto beans, rinsed and drained
- 1 can no-salt added black beans, rinsed and drained
- 1 can no-salt added red beans, rinsed and drained
- 1 can no-salt added diced tomatoes
- 1 can mild green chilies, drained
- 1 bag frozen corn kernels
- 2 large zucchini, finely chopped
- Vegetable broth, if you'd like a thinner chili
* I have made this without the tofu; we enjoyed it both ways and found it to be quite filling.
- Squeeze excess water from tofu; crumble into soup pot. Add spices. Brown.
- Add remaining ingredients and simmer for 2 hours.
TIME: 20 minute prep; 2 hours cooking time
DIFFICULTY: Medium (lots of ingredients)
SOURCE: adapted from Eat to Live by Joel Fuhrman, M.D.