Kate's Patented Diet Chili

3 tbsp olive oil
3 cloves garlic, minced
2 medium onions, diced
2 medium bell peppers, diced
3 cups whole mushrooms, chopped
1 block firm tofu, diced or crumbled
1 tbsp cumin
1 tbsp chili powder
1 tsp cayenne pepper (or to taste)
2 small or one large can diced tomatoes
1 14.5 oz can black beans, drained and rinsed
1 14.5 oz can red kidney beans, drained and rinsed
1 small can green chiles

1. Sweat onions and pepper in olive oil for approximately five minutes. Add mushrooms and continue the sweat until all are tender, approximately five more minutes.
2. Add tofu and spices and cook until awesomely aromatic, approximately five minutes.
3. Add tomatoes- drained for a thicker consistency, undrained for a more stew like appearance. Add beans and chiles.
4. Stew uncovered over medium heat until done, anywhere from fifteen minutes to an hour depending on what consistency you're looking for.
5. Serve over rice or pasta. Accompany with low fat cheese and/or sour cream.

Yield= Approximately 10 one cup servings (fewer if tomatoes are drained).

Option: In step three, add the tomatoes undrained. Also add 2-3 c. stock (I usually use chicken, but vegetable stock will keep it vegetarian). Bring to a boil and add 3 c. brown rice. Stir and reduce heat to low. Cover and cook for 25 minutes, then remove from heat and allow to rest for fifteen minutes.

Number of Servings: 10

Recipe submitted by SparkPeople user QUIXOTICKATE.