Title: Tofu Chili
Categories: Digest, Jan., Fatfree
Yield: 1 Servings

1 md Green pepper
1 lg Yellow onion
2 4 stalks celery
1 Clove garlic
1 (14oz) can Stewed Tomatoes
1 (14oz) can Tomato Sauce
1 (14oz) can Red Kidney Beans
1 (14oz) can Chili Beans
1 To 3 Tbls Chili Powder (to
Your taste)
1 Cake LowFat Extra Firm Tofu
(cut into 1/2-3/4 "cubes)

Saute pepper, onion,celery and garlic with a little vegetable. stock (or
water) in a large pan (I use my Dutch oven). Then just add all the canned
item juice and all to the pot along with the tofu. Bring to a slow boil and
simmer covered for at least 45 minutes. (I like to make it in the morning
and simmer all day makes the house smell good)

Posted by frankm@extendsys.com (Frank I. Mason) to the Fatfree Digest
[Volume 14 Issue 28] Jan. 28, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip