Slow Cooker Tofu Chili

Of all of our recipes our chili is probably the one most remembered in our family. A nice spicy chili for those who like it hot. It cooks slowly overnight to make a tender, thick, and flavorful dish. The recipe calls for tofu but we have used chicken as well and it can be substituted out evenly. This chili can be cooked and frozen for later use. It just seems to get better and better the more it is reheated.

• Preparation Time: 35 mins
• Cooking Time: 10 hr
• Total Time: 10 hr 35 mins
• Calories: 163 Calories

Ingredients

• salt to taste
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 2 green onions, chopped
• 1 green bell pepper, seeded and chopped
• 2 jalapeno peppers, chopped
• 1 red bell pepper, seeded and chopped
• 2 tablespoons chili powder, or more to taste
• 2 habanero peppers, chopped
• 1 (29 ounce) can tomato puree
• 2 serrano peppers, chopped
• 1 (1 pound) package tofu, cubed
• 2 cups cooked kidney beans
• 2 sweet peppers, chopped

Recipe Instructions

Step 1

Heat a large, nonstick saucepan over medium heat. Add tofu and cook until browned, 5 to 7 minutes. Transfer tofu to a 3 1/2- to 4-quart slow cooker. Add tomato puree, kidney beans, sweet peppers, green bell pepper, red bell pepper, green onions, jalapeno peppers, habanero peppers, serrano peppers, chili powder, black pepper, cumin, and salt. Stir well.

Step 2

Cover the slow cooker and cook on Low until heated through and vegetables are soft, 10 to 12 hours.