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Tofu Chili
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| 1 (14-ounce) package | extra-firm tofu, drained |
| 2 tablespoons | extra virgin olive oil |
| 1 large | green bell pepper, cored, seeded and chopped |
| 1 large | yellow onion, chopped |
| 1 small | jalapeño, stemmed, seeded and finely chopped (optional) |
| 2 cups | fresh or frozen corn |
| 1 1/2 cups | gluten-free vegetable broth or water |
| 1 (15-ounce) can | no-salt-added kidney beans, rinsed and drained |
| 1 (14-ounce) can | diced tomatoes, with their liquid |
| 1 (14-ounce) can | tomato sauce |
| 1 to 2 tablespoons | chili powder |
| 2 teaspoons | ground cumin |
Salt or gluten-free tamari to taste
Arrange tofu on a large plate lined with 3 or 4 paper towels and top with more paper towels. Press firmly to release as much water as possible from the tofu. Discard paper towels, crumble tofu and set aside.
Heat oil in a large Dutch oven or soup pot over medium high heat. Add pepper, onion, jalapeño and corn and cook for 5 minutes. Add broth, beans, crumbled tofu, tomatoes, tomato sauce, chili powder, cumin and salt or tamari and stir well. Bring to a boil, then reduce heat and simmer, uncovered or partially covered, stirring occasionally, until thickened and flavors have melded, about 45 minutes. Ladle chili into bowls and serve.
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