Everett’s Blue Ribbon Chili

3 Tbsp. vegetable oil
1 pound firm tofu, mashed
2 large sweet onions, diced
1 green bell pepper, diced
Fresh garlic to taste, minced
2 4-ounce cans mushrooms
6 Tbsp. chili powder (or to taste)
Salt and pepper to taste
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
1 14-ounce can tomato sauce
2 28-ounce cans whole peeled tomatoes, with liquid
1 52-ounce can red kidney beans, drained and rinsed
3 Tbsp. sugar

• Heat the oil in a Dutch oven over medium heat.
• Sauté the tofu for 3 minutes; add the onions, green pepper, garlic, mushrooms, chili powder, salt, pepper, cayenne pepper, and cumin. Cook until the vegetables are tender, about 5 to 7 minutes.
• Add the tomato sauce, whole tomatoes, beans, and sugar. Simmer for about 1 hour.

Makes 8 servings