3 Bean Tofu Chili

• 1/3 c. olive oil
• 1 Tbsp. chopped garlic
• 4 Tbsp. chili powder
• 1 small hot chili pepper, chopped fine
• 8 oz. baby carrots, chopped extra fine
• 2 c. rough chopped onions
• 1 c. rough chopped bell pepper
• 1/2 c. chopped celery
• 8 oz. tofu crumbles
• salt and pepper to taste
• 1 (29 oz.) can tomato sauce
• 1 Tbsp. dark molasses or sorghum
• 2 (16 oz.) cans small pink beans
• 1 (16 oz.) can pinto beans
• 1 (16 oz.) can garbanzo beans

1. Heat olive oil in cooking pot on medium high.
2. Add to hot oil the garlic, chili powder, chili pepper, carrots, onions, bell pepper, celery, tofu crumbles and salt to taste.
3. Cook until tender (approximately 10 minutes).
4. Add tomato and molasses.
5. Cook on low heat until all ingredients are blended together (approximately 5 minutes).
6. Drain all beans and add to mixture. Continue to cook on low heat until beans are heated through (10 to 15 minutes).

olive oil, garlic, chili powder, hot chili pepper, baby carrots, rough, bell pepper, celery, crumbles, salt, tomato sauce, molasses, pink beans, pinto beans, garbanzo beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=463035 (may not work)