Tofu Bean Chili
- 120 ml Olive Oil
- 4 Onion
- 2 Green peppers
- 2 Red peppers
- 4 Garlic Cloves, smashed
- 14 oz firm tofu
- 15 oz Canned Plum Tomatoes
- 10 g ground black pepper
- 4 g cumin
- 50 g chilli powder
- 9 g dried oregano
- 30 ml White vinegar
- 15 ml tabasco
- 1756 g black beans, drained
- 1.Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
- 2.Pour the black beans into the slow cooker and set to Low. Stir in the sauteed vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on Low for 6 to 8 hours.
olive oil, onion, green peppers, red peppers, garlic, tomatoes, ground black pepper, cumin, chilli powder, oregano, white vinegar, tabasco, black beans
Taken from www.epicurious.com/recipes/member/views/tofu-bean-chili-50023623 (may not work)