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Categories:
onion green peppers red peppers carrots garlic olive oil extra firm cumin hot sauce salt pepper pinto beans garbanzo beans red kidney beans white kidney beans Romano beans tomatoes tomato sauce chili powder
Viewed: 29 - Published at: 2 years agoIngredients
- 1 large onion, chopped
- 2 large green peppers, chopped
- 2 large red peppers, chopped
- 6 large carrots, sliced
- 6 garlic cloves, minced
- 2 tablespoons olive oil
- 40 ounces extra firm tofu, drained and crumbled
- 2 teaspoons cumin
- 2 1/2 teaspoons hot sauce
- salt, to taste
- pepper, to taste
- 1 1/2 cups dry pinto beans, soaked and drained according to package directions
- 2 (19 ounce) cans garbanzo beans, drained
- 1 (19 ounce) can red kidney beans, drained
- 1 (19 ounce) can white kidney beans, drained
- 1 (19 ounce) can romano beans, drained
- 2 (28 ounce) cans diced tomatoes
- 1 (28 ounce) can tomato sauce
- 4 tablespoons chili powder
Method
- Prepare the pinto beans according to package directions.
- Saute the onion, peppers, garlic and olive oil over medium heat.
- Add tofu, cumin, hot sauce, salt and pepper and saute until tofu is crumbled and lightly browned.
- Add the rest of the ingredients (beans, carrots, tomatoes, tomato sauce and chili powder).
- Boil, reduce heat and simmer 60 to 75 minutes.
