Chocolate tofu chili
Extra firm tofu
1 pound(s), cut into 2-inch cubes
Canned diced tomatoes
Canned low sodium red kidney beans
15 oz, drained
1 large, chopped
2 medium, chopped
2 stalk(s), medium, chopped
Uncooked bell pepper(s)
2 item(s), medium, red variety, chopped
Fat free reduced sodium vegetable broth
70-85% dark chocolate
2 oz, chopped
Unsweetened cocoa powder
4 clove(s), medium, finely chopped
Crushed red pepper flakes
- Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
- Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
- Yields 1 1/2 cups per serving.