(No food photos this week, but instead, an even better example of the peaceable kingdom: a photo of my godson Ben sleeping, just after his baptism this past Sunday.)
We all know of recipes that taste even better the next day: this is one of them. It also handles reheating well without mushing together.
2 tablespoons olive oil in a large soup pot
1 large onion, chopped
2 cloves of garlic, chopped
1-14 oz package of extra firm silken tofu, cubed
1 1/2 cups, roasted red peppers
2-15 oz cans of your favorite beans (black and kidney were what I used)
1-28 oz can of diced tomatoes with the juice
1 tablespoon chile powder
1 teaspoon cumin, ground
1 teaspoon salt, to taste
a dash of cayenne, to taste
Sauté onion and garlic 5 minutes on medium high heat, stirring to keep from browning. Add tofu and sauté for another 5 minutes. Add everything else and bring to a gentle boil, then reduce to medium low heat (not boiling) for 30 minutes.
For those of you who like creamy chili, and don’t mind losing its vegan character, add a (very small) dollop of greek yogurt. I don’t recommend topping it with any kind of cheese, dairy or non-dairy, or with guacamole, as the taste is already quite rich.
Another variation: top with a small spoon of chipotle or roasted red pepper salsa. Serve with or on tortilla chips.