Source: Recipe courtesy of the California Avocado Commission.

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

Servings

1.0
1 tbsp  olive oil 1.0
1 cup  fresh chopped onion 1.0
1 piece  Tofu, firm, water pack, block or 1/5 piece 1.0
1 tbsp  chili powder 2.0
2 tsp  ground cumin 4.0
4 each  large garlic cloves 16.0
16 oz  Beans, kidney, red, canned 32.0
32 oz  Tomatoes, chopped, choice, canned, FS 10.0
10 oz  Spinach, frozen 1.0
1 pinch  black pepper 1.0
1 pinch  hot red pepper flakes 1.0
1 each  fresh avocado

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.