Everett’s Blue Ribbon Chili

5.0 (1 reviews)
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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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind