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"LOW ON THE FOOD CHAIN" CHILI

Source of Recipe

the web


List of Ingredients

1 lb. firm tofu, drained & crumbled
1/4 lb. elbow macaroni, cooked
2 tbsp. oil
3 cloves garlic, crushed (garlic salt or powder could be used)
2 lg. onions, chopped
1 (15 oz.) can kidney beans
1 (28 oz.) can whole tomatoes (fresh tomatoes are even better)
1 (8 oz.) can tomato sauce
1 green pepper
1 tsp. cumin
1 tsp. chili powder
1 tsp. cayenne pepper
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1/2 lb. cheddar or "pepper jack" cheese, grated


Recipe

If you've never worked with tofu before, it is a high protein product made from soy bean curd. In most grocery stores you'll find it in rectangular packages in the produce aisle. Drain the water from it, squeeze it a little to get extra water out of it, and then crumble it by hand into little pieces.

Preheat oven to 350 degrees. Heat oil in large frying pan and toss garlic and chopped onions into the oil. Saute about 5 minutes. Add tofu, cayenne pepper, cumin, chili powder, and Worcestershire sauce. Stir until the tofu stops steaming (3 to 4 minutes). Add kidney beans, chopped green pepper, tomatoes, tomato sauce and macaroni (if you're frying pan isn't large enough, it might be less messy to put all of this directly into the casserole dish and then mix it all around in there). Mix ingredients. Place in casserole dish. Cover with grated cheese. Bake for about 20 minutes (or until it's bubbling and the cheese is all melted).

VARIATION: This is also good without the macaroni. If made without macaroni, it tastes great served over some variation of Spanish rice.