Chocolate tofu chili
0 Points, 3 Points
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu , cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz kidney beans drained
1 large onion, chopped
2 medium carrots, chopped
2 ribs celery chopped
1 cups fat free reduced sodium vegetable broth
2 oz chopped 70-85% dark chocolate
2 Tbsp unsweetened cocoa powder
4 cloves garlic, finely chopped
1 Tbsp chili powder
1 Tbsp kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
Nutrition
3 smart points