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Hearty Veggie Chili
by author Eliza Leahy

1 Tbsp (15 mL) butter
1 large onion, finely chopped
1 garlic clove, crushed or finely chopped
1 Tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
1 tsp (5 mL) oregano, dried
1 jalapeo pepper, finely chopped
1 tsp (5 mL) basil, dried
2 carrots, sliced
2 celery stalks, sliced
1 green pepper, chopped
28 oz (828 mL) can of diced plum tomatoes with juice
12 oz (340 g) package of seasoned ground tofu
19 oz (562 mL) can of red kidney beans, drained and rinsed

Over medium heat saut butter and onion until onions are clear. Add the garlic, chili powder, cumin, oregano, jalapeo, and basil. Saut for 1 minute, stirring to mix. Add carrots, celery, and green pepper and saut for a few minutes to soften. Stir in remaining ingredients (tomatoes, ground tofu, and beans) and bring almost to a boil, then reduce heat to low and simmer for at least 1 hour. The longer it simmers, the better.

Adjust spices to taste. Sprinkle with grated Parmesan or cheddar cheese and serve with crusty bread (garlic bread is good, too).

Serves 4.

Source: alive #303, January 2008

Reader Eliza Leahy won a prize bag filled with a selection of organic teas, coffee, and chocolates, energy bars, and nutritional supplements. The bag containing all these healthy goodies was made from recycled PVC advertising banners.