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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Slow Cooker Tofu Chili Recipe

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This recipe for Slow Cooker Tofu Chili is from The Antelope Trails Elementary School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. firm tofu cubed
2 (16 ounce) cans kidney beans rinsed and drained
2 (16 ounce) cans black beans rinsed and drained
2 (14.5 ounce) cans diced tomatoes undrained
1 (8 ounce) can tomato sauce
2 medium onions chopped
1 green bell pepper chopped
1 can green diced green chilis
2 cloves garlic minced
2 tbsp chili powder
2 tsp. salt
1 tsp pepper
cheddar cheese for garnish
Directions:
Directions:
Combine all ingredients into a slow cooker and mix well. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish with cheddar cheese if desired.
Personal Notes:
Personal Notes:
This is a really good basic chili recipe. You can spice it up if you like it spicy with a jalapeņo. You can omit the tofu if it scares you, but the beauty of this recipe is that you don't have the grease that goes with meat chilis.

 

 

 

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