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Preparation time
30 minutes
Total time:
1 hour
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Ingredients
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1 onion, chopped
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2 cloves garlic, chopped
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½ lb (225 g) white mushrooms, quartered
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2 tbsp (30 ml) olive oil
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1 red bell pepper, seeded and diced
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½ orange bell pepper, seeded and diced
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½ cup (125 ml) tomato-based chili sauce
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2 tbsp chili powder
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1 can (28 oz/796 ml) diced plum tomatoes
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1 can (19 oz/540 ml) red kidney beans, rinsed and drained
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1 block (¾ lb/340 g) firm or extra-firm tofu, patted dry and diced
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1 avocado, diced
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½ orange bell pepper, seeded and thinly sliced
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¼ cup (10 g) fresh basil leaves, torn
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1 tbsp (15 ml) lime juice
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125 mL (½ cup ) grated Canadian sharp cheddar cheese
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Salt and pepper
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Directions
Chili
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In a large non-stick skillet over medium-high heat, soften the onion, garlic and mushrooms in the oil. Add the bell peppers and continue cooking for about 5 minutes. Add the remaining ingredients. Mix thoroughly. Bring to a boil and simmer for about 10 minutes or until the chili has thickened. Season with salt and pepper.
Salad
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In a bowl, combine the avocado, bell pepper, basil and lime juice. Season with salt and pepper.
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Spoon the chili into bowls. Top with the avocado salad and cheese.
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