RCI-SP.005.0266.001
Tofu Chili with Chicken
Tofu Chili with Chicken from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 2 tablespoons
- onions1 1/2 cupsdiced
- celery1 cupdiced
- green bell pepper1 unitdiced
- garlic4 to 6 clovesminced
- canned green chiles2 tablespoonsdiced
- 1 teaspoon
- 1/2 teaspoon
- 1 to 2 tablespoons
- to 1/2 teaspoon crushed red hot pepper (optional)1/4 unit
- firm Chinese-style tofu14 ouncesfrozen, thawed, drained and crumbled
- black beans2 cupscooked
- skinless boneless Chicken breast1 unitcooked and diced
- (15 ounce) can tomatoes in purée1 unit
Method
1
Heat olive oil in a large pot over medium heat, then add diced onions, celery, and green bell pepper, stirring occasionally until softened, about 5-7 minutes.
2
Add minced garlic and diced green chiles to the pot, stirring constantly for about 1 minute until fragrant.
3
Stir in cumin seeds, oregano leaves, and chili powder, coating the vegetables evenly and toasting the spices for 1-2 minutes.
4
Add the crumbled frozen tofu (thawed and drained) to the pot and stir to combine with the spice mixture for about 2 minutes.
5
Pour in the can of tomatoes in purée and add the cooked black beans, stirring well to distribute ingredients evenly.
6
Add the diced cooked chicken breast and crushed red hot pepper (if using) to the pot and stir to combine thoroughly.
7
Bring the chili to a simmer over medium-high heat, then reduce to medium-low and simmer gently for 30-35 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
8
Taste the chili and adjust seasoning as needed with additional chili powder, cumin, or red pepper flakes before serving.