Source: Recipe courtesy of the California Avocado Commission.

A vegetarian chili made with tofu, beans, veggies, and your choice of pumpkin or spinach!

Servings

1 tbsp olive oil
1 cup fresh chopped onion
1 piece Tofu, firm, water pack, block or 1/5 piece , crumbled
1 tbsp chili powder
2 tsp ground cumin
4 large garlic cloves , crushed
16 oz Beans, kidney, red, canned
32 oz Tomatoes, chopped, choice, canned, FS
10 oz Spinach, frozen (or a 16 oz can of pumpkin)
1 pinch black pepper (to taste)
1 pinch hot red pepper flakes (to taste)
1 fresh avocado , chopped (to top)

1 Heat a pan over medium-high heat and add the olive oil.
2 Saute the onions until translucent, then add crumbled tofu and brown slightly.
3 Add the chili powder, cumin, and the crushed garlic and stir for a minute or two.
4 Add the rest of the ingredients, turn heat to low, and simmer for an hour.
5 Add water if the mixture is too thick.
6 Top with chopped avocado.

Serve over brown rice or with crusty bread. PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.