Easy Three Bean Vegetable Chili

• 1 pound firm tofu, frozen, then defrosted
• 2 tablespoons chili powder, or to taste
• 1 teaspoon cumin
• 10 ounces 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 ounce) can pinto beans, no salt added or low sodium, rinsed and drained
• 1 1/2 cups cooked black beans or 1 (15 ounce) can black beans, no salt added or low sodium, rinsed and drained
• 1 1/2 cups cooked red beans, or 1 (15 ounce) can red beans, no salt added or low sodium, rinsed and drained
• 1 (28 ounce can) diced tomatoes, no salt added or low sodium
• 1 (4 ounce can) chopped mild green chilies, drained
• 2 1/2 cups fresh or frozen corn kernels
• 2 large zucchini, finely chopped

1. 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.

chili powder, cumin, onions, frozen broccoli, frozen cauliflower, garlic, pinto beans, black beans, red beans, tomatoes, green chilies, corn, zucchini

Taken from www.epicurious.com/recipes/member/views/easy-three-bean-vegetable-chili-50169034 (may not work)