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4e1eedc3 1632 4b1f 996c 2602653f1c3c  2016 02 23 18 48 04
Hannah Margaret
Hannah Margaret

This vegetarian chili combines whatever fresh veg you have on hand — for me, it was onions, carrots, celery, green and red peppers — with those pesky cans of beans and tomatoes you've been meaning to use. I used kidney beans and white beans, plus two big cans of diced tomatoes and a can of water. I also added some chili powder, turmeric, cayenne, cumin, and of course, a generous helping of salt and pepper. Add pressed and cubed tofu to the pot and let it all summer for an hour.