Tuesday, January 27, 2015

Tofu Vegetarian Chili-21 Day fix Approved

Have you ever gotten a craving for something, and wanted to figure out how to make it taste good, healthy? Well this recipe has all that and more! It is even 21 day fix approved, which makes it a great recipe to try on a cold winter's day when you are hankering for that something that is filling, delicious, and the plus side, still good for you.


2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon salt(I used finely ground pink salt, but any sea salt can do)
1 package extra firm tofu, patted dry
4 teaspoons olive oil
3 cloves garlic, minced
1 medium onion
1 carrot, chopped
1 red bell pepper
1 28 ounce can crushed tomatoes
4 yellow containers of black beans (Could use a can plus some extra if you don't have any on hand)
Cheddar cheese, optional
Greek yogurt, optional

In a medium sized container with lid, blend chili powder, cumin, paprika, oregano, and salt. Cut tofu into pieces and put in the bowl of spices and shake until coated. Set aside.

Heat oil in a large pot over medium high heat. Sauté garlic, onion, red pepper and carrot for five minutes. 

Add the tofu and cook for five minutes, crumbling tofu with stirring spoon as much as possible.

Add tomatoes and black beans. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. 

Dish it up, and if you desire, for those not on the fix, sour cream and cheese will do. For those following the fix, add 1/4 a red (Can be measured using a blue container) of greek yogurt and a 1 blue or 1/2 a blue(an orange container) depending on your mood and Enjoy!

Serving size:4

Each serving contains:
1 red
1.5 green
1 yellow
1 tsp
(add on .5 or 1 blue and/or .25 red depending on your toppings)