Cajun Black Bean Chili
Prep Time
35 minutes prep time (+ freezing time for tofu)
Number of Servings
6
Recipe Source
The Vegetarian Cook’s Bible by Pat Crocker ($24.95, Robert Rose, 2007)
Ingredients
- 1 cup chopped onion
- 1 1⁄2 cups chopped red bell pepper
- 2 Tbsp olive oil
- 1⁄2 cup chopped celery
- 3 cloves garlic, finely chopped
- 2 dried chilies, crushed
- 2 tsp Cajun spice
- 1 lb firm tofu, frozen, thawed, and crumbled*
- 1 can (28 oz) tomatoes, including juice
- 1 can (19 oz) black beans with liquid
- 1 can (19 oz) dark red kidney beans with liquid
- 1⁄4 cup chopped fresh parsley
- 1 Tbsp chopped fresh savory
- 1 Tbsp blackstrap molasses, optional
- Salt and freshly ground black pepper
Directions
- In large saucepan, combine onion, bell pepper, and oil. Saute over medium heat for 7 minutes.
- Add celery, garlic, chilies, Cajun spice, and tofu. Reduce heat and gently simmer, stirring occasionally for 5 minutes.
- Add tomatoes with juice. Increase heat and bring to boil, stirring up browned bits in bottom of pan.
- Reduce heat and simmer for 10 minutes.
- Add black and red beans with liquid, parsley, and savory. Simmer for 5 to 10 minutes or until heated through. Add molasses, if using. Add salt and pepper to taste.
Notes
*Freezing tofu overnight or for a few hours and then thawing it creates a meaty texture. Omit this step if time does not permit.
Nutrition Info
315 Calories, 18 g Protein, 48 g Carbohydrates, 15 g Fiber, 9 g Total fat (1 g sat, 4 g mono, 2 g poly), 736 mg Sodium
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