Tofu haters are going to go ew! yuck! I didn't even try to serve it to Hal, the king of the tofu haters. And it is his loss. This chili was lovely and meaty and flavourful. It also freezes very nicely (without the sour cream).
1 onions, finely chopped
2 cloves garlic, minced
1/2 dried chili peppers, minced
1 carrots, finely diced
1 stalk celery, finely diced
1/2 green peppers, finely diced
3 tbsp canola oil
1 tsp ground cumin
1 tbsp brown sugar
260 g firm tofu, finely diced
1 2/3 cup red beans (canned)
1 1/2 cup canned tomatoes (diced)
1/2 cup water approximately
1 pinch salt [optional]
ground pepper to taste
2 tbsp fresh cilantro [optional]
1/3 cup Cheddar cheese, grated
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Prepare the vegetables: Chop the onion, mince the garlic and chili pepper, finely dice the carrots, celery, and bell pepper.
Heat the oil in a pan over medium heat. Sauté the onion and garlic about 2 min until the onion is translucent, with occasional stirring, paying attention not to let them burn. Add the carrots, celery, and bell pepper, then cook 4-5 min, with occasional stirring. Add the minced chili pepper, cumin and brown sugar, then cook 1 min, with stirring. Finely dice the tofu then add it to the mixture, then cook until golden-brown, about 8-10 min.
Drain the beans, rinse them and drain again. Add them to the pan, mix well, add the diced tomatoes and enough water to provide a moist environment. Cover and cook over low heat an additional 10 min, until the carrots are tender.
Add salt and pepper to taste. Sprinkle with freshly chopped cilantro leaves, grated cheddar and serve. I served this dish with quinoa.