Vegetarian Chili

Vegetarian Chili

Ingredients:
3 tablespoons extra-virgin olive oil
1 cup chopped yellow onion
¼ cup chopped celery
1 cup chopped tricolor bell pepper (red, green, and yellow)
4 garlic cloves, chopped
¼ pound shiitake mushrooms, trimmed and sliced
¼ cup tomato paste
3 tablespoons ground cumin
1 chipotle chile pepper in adobo, diced
¼ cup chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
1 bunch cilantro leaves, stemmed and chopped
1 pound ground tofu
2 cups Vegetable Stock

Directions:
Grated Mexican blend cheese and sour cream, for garnish
1. Preheat a 10-quart stockpot over medium heat for 1 minute. Add the olive oil,
onion, celery, bell pepper, garlic, shiitake mushrooms, and tomato paste. Sauté for
about 10 minutes, stirring constantly. Reduce the heat to a simmer.
2. Add the cumin, chipotle, chili powder, garlic powder, onion powder, 3 tablespoons
of the chopped cilantro, tofu, and vegetable stock. Simmer, stirring occasionally, for
about 45 minutes. Serve in bowls, garnishing each serving with some grated Mexican
blend cheese, a dollop of sour cream, and a little chopped cilantro.
VEGETABLE SOUP
Serve this soup as a lunch dish along with a sandwich. Thick, hearty, and filling, it’s
great to make ahead and then reheat.
SERVES 4 TO 8 | LEVEL: JUMP SHOT