As I become more aware of how eating meat affects my body, making me feel sluggish, acidic, and bloated, I decided to switch up the ground beef in my Chili and make it with something different. Yes, you can change to chicken or turkey but why not try Tofu?

I make this tofu chili and freeze it so I can have meals on hand when I am too busy to cook. If you have never tried tofu before, this is a must try. I was inspired with this recipe by Canadian Living magazine. Their recipe was simple and easy just the way I like it. I tweaked it to my own taste buds. You can certainly add more spice if you like as well. I found it quit delicious and definitely would make it again.

INGREDIENTS

1 package of extra firm tofu
1 tablespoon of olive oil
1 large white onion (chopped)
3 gloves of garlic (chopped)
Sea Salt (salt to taste)
Fresh ground pepper (to taste)
Chili powder - 1 teaspoon
Dried Oregano - 1 teaspoon
Ground Cumin - 1 teaspoon
1 Can of Diced tomatoes
1 Can of red kidney beans - drain and rinse them
2 cups of vegetable stock
2 cups of grated carrots
1 small can of tomato paste
Fresh parsley1 Can of kernel corn

DIRECTIONS

Pat tofu dry with paper towels; cut into 3/4-inch (2 cm) cubes. In nonstick skillet, heat 4 tsp (20 ml) of the oil over medium-high heat; fry tofu, in batches and turning occasionally, until golden, about 5 minutes.

Meanwhile, in large Dutch oven, heat remaining oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 4 minutes. Add chili powder, oregano, cumin, salt and pepper; cook, stirring frequently, for 1 minute.

Add tomatoes, beans, stock, carrot, tomato paste and tofu; bring to boil. Reduce heat to medium-low; simmer, stirring often, until vegetables are tender, 30 minutes.

Stir in corn; simmer until corn is heated through, 5 minutes. Stir in parsley and lemon juice.

HEALTH BENEFITS OF TOFU

Tofu is made from soybean curds and is naturally gluten-free and low in calories. It contains 0 cholesterol and is an excellent source of protein, iron and calcium. Tofu provides 44% of daily calcium needs, 9% of magnesium and 40% iron. It also contains a small amount of Vitamin K, Vitamin B-6 and selenium.

Tofu comes in several different consistencies: extra firm, firm, soft, or silken. Firm and extra firm tofu is denser than soft or silken tofu, and retains more of its shape when cooked. This is best for grilling and stir frying. Soft tofu is better for casseroles and soups, and Silken tofu is best for puddings, dips and smoothies

So next time you make your Chili- try it with Tofu. I really think you will enjoy it.

And Remember to Always Be Fabulous!

Luv Wendy