Vegetarian Chili with Tofu

Grapeseed Oil, 2 1tsp (remove)
Onions, raw, 2 cup, chopped (remove)
*Peppers, sweet, red, fresh, 1 cup, chopped (remove)
Green Peppers (bell peppers), 1 cup, chopped (remove)
Carrots, raw, 1 cup, chopped (remove)
Celery, raw, 1 cup, diced (remove)
Garlic, 4 cloves (remove)
Tofu, extra firm, 1 block (remove)
Tomato Sauce, 4 cup (remove)
*Del Monte Diced Tomatoe Basil Garlic& oregano, 2 cup (remove)
Bush's Pinto Beans, 2 cup (remove)
Bush's, Black Beans, 2 cup (remove)
Tomato Paste, .33 cup (remove)
Vegetable Broth, 1 cup (remove)
Oregano, ground, 1 tbsp (remove)
Chili powder, 1 tbsp (remove)
*Cumin seed, 2 tsp (remove)
Paprika, 1.5 tsp (remove)
Pepper, red or cayenne, .44 tsp (remove)
Pepper, black, .50 tsp (remove)
Salt, 2 tsp (remove)

Serve with sour cream, cheese, guacamole. Calories for this not included in recipe

Heat oil over medium heat in a large saute pan. Add the onions, peppers, carrots, celery and garlic and saute until the vegetables begin to soften. Remove from the heat and add the veggies to a crock pot. Add the remaining ingredients to the crock pot and cook for 3 hours on the low setting

Serving Size: 8 one cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user JLBPEREZ.