Steps to Prepare Winnerwell Backpack Stove Stainless Steel

Stove Top Tofu Chili

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Recipe Summary Stove Top Tofu Chili

I experimented with tofu one night because I didn't have ground beef on hand. This makes a lot but stores really well in the fridge to be reheated! Definitely good for those who are weary to try tofu.

Ingredients | Winnerwell Backpack Stove Stainless Steel

½ (12 ounce) package extra firm tofu

1 teaspoon chili powder

1 clove garlic, minced

2 tablespoons vegetable oil

½ cup onion, chopped

2 stalks celery, chopped

½ cup whole kernel corn, undrained

1 (15.25 ounce) can kidney beans, undrained

1 (14.5 ounce) can stewed tomatoes, undrained

1 quart water

Directions

In a medium bowl, crumble the tofu and toss with the chili powder and garlic.

Heat the oil in a large saucepan over medium heat, and saute the onion and celery until tender. Stir in the tofu mixture. Continue cooking about 5 minutes over low heat.

Mix in the corn, kidney beans, and stewed tomatoes. Add water and bring to a boil. Reduce heat to low and simmer about 50 minutes.

Info | Winnerwell Backpack Stove Stainless Steel

prep: 15 mins cook: 1 hr total: 1 hr 15 mins Servings: 8 Yield: 8 cups

TAG : Stove Top Tofu Chili

Soups, Stews and Chili Recipes, Chili Recipes, Vegetarian,