Spicy Tofu Vegetarian Chili

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 7 ounces pasta, such as wagon wheel or 7 ounces other small shell pasta, uncooked
• 1 1/2 cups finely chopped onions
• 1 cup finely chopped green pepper
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry crushed red pepper
• 28 ounces crushed tomatoes in puree, undrained
• 1/2 lb firm tofu, drained and crumbled
• 2 (15 ounce) cans kidney beans, drained
• 1/2 cup shredded reduced-fat cheddar cheese

Recipe

• 1 cook pasta according to package directions, omitting salt and fat; drain and set aside.
• 2 coat a dutch oven with cooking spray and place over medium heat. add onion and green pepper; saute until tender. add garlic and saute for one more minute.
• 3 add chili powder, cumin, garlic powder and crushed red pepper; cook, stirring constantly, 1 minute.
• 4 stir in tomatoes and tofu. bring mixture to a boil; reduce heat and simmer, uncovered, 15 minutes. add beans and cook 10 additional minutes or until bean mixture is thoroughly heated.
• 5 to serve, place 1/2 cup pasta into each of 6 individual bowls, and spoon 1 cup chili over each serving. top servings evenly with cheese.