TURKEY & TOFU CHILI

Adapted from earlier Chili with Baked Potatoes

 

Ingredients:

Tofu:

1 block extra firm tofu, lightly squeezed and then grated directly into a baking dish

1½ T soy sauce

1 T rice vinegar

¼ t Maggi seasoning

1 t knorr chicken powder 

 

3 T. olive oil

2 onions, diced
2 carrots, diced
2 garlic cloves, minced

1 lb ground turkey

 

Spices:
2 T chili powder
1 T dried oregano
1 T smoked paprika
1 T ground coriander seeds

 

1 28-oz can of chunky tomato sauce, fire roasted

3½ c water (or 28 oz)

1 t knorr chicken powder 

1 14-oz can pinto beans 

1 14-oz can black beans

2 bell peppers, diced

1 T soy sauce

2 T apple cider vinegar

 

Salt & pepper 

Cheddar cheese, grated

Sour cream

Scallions, sliced

Methodology:

 

Mix tofu marinade ingredients in a medium bowl.  Pour over tofu and toss.  Spread out in the baking dish and roast at 400°F for 30 minutes, stirring every 10 minutes. 

 

Heat the olive oil in the bottom of a large dutch oven.  Add the onions and stir over medium heat until the onions are translucent, 5 to 10 minutes.  Add the carrots and garlic, and cook 2 minutes, stirring.

Add the ground turkey to the pot and cook until no longer pink, stirring and breaking up the meat with a large spoon.  Add the spices and cook for another minute.

Add the tomatoes, water, knorr, beans, peppers, and soy sauce, and bring to a boil.  Lower the heat to a simmer and cook, stirring occasionally, for 30 minutes.

Check water level.  Correct seasoning, add vinegar to taste, and serve with cornbread, rice, or over split baked potatoes.  Top with grated cheddar cheese, sour cream and scallions.