Chocolate tofu chili
3
Points®
Total time: 4 hr 35 min • Prep: 35 min • Cook: 4 hr • Serves: 6 • Difficulty: Easy
Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish.
Ingredients
Cooking spray
4 spray(s)
Cumin seeds
2 tsp
Extra firm tofu
1 pound(s), cut into 2-inch cubes
Canned diced tomatoes
28 oz
Canned kidney beans
15 oz, drained
Onion
1 large, chopped
Carrots
2 medium, chopped
Celery
2 rib(s), medium, chopped
Bell pepper
2 item(s), medium, red, chopped
Low sodium vegetable broth
1 cup(s)
70-85% dark chocolate
2 oz, chopped
Unsweetened cocoa powder
2 Tbsp
Garlic clove
4 clove(s), finely chopped
Chili powder
1 Tbsp
Kosher salt
1 Tbsp
Crushed red pepper flakes
1 tsp
Black pepper
½ tsp
Instructions
1
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.
2
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
3
Serving size: 11/2 cups
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