Chili Fantastico (Tofu)

Shared by: Kim Sinclair

2 Points Per Serving

16 ounces canned kidney beans -- (1 can)

16 ounces chickpeas, canned -- (1 can)

3 medium onions -- well chopped

8 cloves garlic -- minced

2 serrano peppers

1 large carrot -- peeled and chopped

3 stalks celery -- chopped

1/2 tofu block -- cut 1/4 inch cubes

2 green peppers -- chopped

1 red pepper -- chopped

12 ounces canned tomatoes -- crushed

1/2 teaspoon allspice

1 teaspoon cumin

1 1/2 teaspoons cinnamon

chili powder -- to taste (I would recommend about 3 tablespoons)

2 bay leaves

2 teaspoons oregano

2 teaspoons basil

salt and pepper -- to taste

3 scallions -- chopped

In a food processor or using a mortar and pestle, crush the garlic and the serrano peppers. In a large saucepan, fry the onions with about 2 tablespoons of olive oil over a medium heat. When the onions become soft and translucent, add the garlic mixture and continue to cook for about 1 minute. To this mixture, add the remaining vegetables, raise the heat, and stir often. When the vegetables begin to soften, add the tofu, lower the heat, and cover, stirring occasionally. After about 15 minutes, add the spices, mix well, and again, cover and allow to simmer for another 5 minutes. Add the crushed tomatoes and mix well. Raise the heat until the mixture begins to boil; stir often. Once the mixture has boiled, lower the heat substantially, cover, and allow to simmer for as much time as you have (at least half an hour). Serve garnished with the scallions.

NOTE: For non-vegans, serve with a dollop of yogurt or sour cream.

NOTE: Not only is this a fantastic chili, but it packs a huge amount of protein. Serve this with a sourdough bread. Be warned! This is filling--two bowls and you'll be on the couch for hours!

Makes 8 servings.

NOTES : Per serving: 179 cal, 2.2g (10.5%) fat, 9.5g fibre, 658mg sodium