Vegetarian Black Bean and Tofu Chili Recipe

I’m sharing my famous Sneaky November Chili minus the ground beef. This crock pot favorite will sure put your mouth on fire, so be sure to have a cold beer or bread nearby to cool your taste buds.

Ingredients (Only approximate measurements here…suit to your tastes)

1 28 oz can stewed tomatoes

Spicy Vegetarian Black Bean and Tofu Chili

2 cans black beans
1 can chili or dark red beans
1 can tomato paste
2 T Oregano
1 T Chili Powder
2 tsp Cayenne Pepper
2 tsp Salt
Garlic cloves
1-2 chopped onions
1-2 chopped green peppers (or use red roasted peppers)
Garlic Salt
1 package extra firm tofu (I cut into cubes and fried for extra firmness)

Put all ingredients into a crock pot and allow to simmer for 6 to 8 hours.

Add 1/4 cup red wine or favorite liquor for an extra spicy kick on the way down an hour before ready to serve.

Serve with shredded cheese, crackers, crusty bread, etc.

Freeze leftovers or eat within 3 days.

Beware this will be spicy after it leaves your mouth!