Dr. Oz 3 Bean Chili (vegitarian)

Ingredients
Serves 6


1 lb firm tofu, frozen, then defrosted
2 tbsp chili powder, or to taste
1 tsp cumin
10 oz frozen onions
3 cups frozen broccoli, thawed and finely chopped
3 cups frozen cauliflower, thawed and finely chopped
3 cloves garlic, chopped
1 1/2 cups cooked pinto beans or 1 (15 oz) can pinto beans, no-salt-added or low-sodium, rinsed and drained
1 1/2 cups cooked black beans or 1 (15 oz) can black beans, no-salt-added or low-sodium, rinsed and drained
1 1/2 cups cooked red beans, or 1 (15 oz) can red beans, no-salt-added or low-sodium, rinsed and drained
1 (28 oz) can diced tomatoes, no-salt-added or low sodium
1 (4 oz) can chopped mild green chilies, drained
2 1/2 cups fresh or frozen corn kernels
2 large zucchini, finely chopped

Directions
Squeeze excess water out of thawed tofu and crumble. Place the crumbled tofu, chili powder and cumin in a soup pot and quickly brown. Add the remaining ingredients and simmer, covered, for 2 hours.

: I did use tofu (for the first time in my life) and I don’t feel it added anything nor did it make it worse. It was fine, but could totally be left out and not noticed. Also, it makes a BUTT load of food. I added more spices, salt, pepper, Cajun seasoning and red pepper flakes. I also omitted the cauliflower because I do not like the texture of it. I did not need to add any water or broth because the frozen veggies gave off a lot of liquid and also the liquid in the canned tomatoes added to it too. You will drain all the rest of your canned items.

Squeeze excess water out of thawed tofu and crumble. Place the crumbled tofu, chili powder and cumin in a soup pot and quickly brown. Add the remaining ingredients and simmer, covered, for 2 hours.

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user CHRISTI_99.