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3 1/2 lbs Extra-Firm Tofu preferably frozen and thawed, crumbled, or chopped to resemble ground meat
2 Cups Celery, diced
1 1/2 Cups Button Mushrooms, quartered
1 1/2 Cups Zucchini, diced
1 1/2 Tablespoon Chili Powder
1 Teaspoon Ground Cumin
1 (28-oz) Can of Diced Tomatoes with Green Chillies
1/8 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
With a paper towel or kitchen cloth, pat dry crumbled tofu and set aside. Heat up a medium pot, lightly coat it with cooking spray, and saute tofu for 1 to 2 minutes. Add celery, mushrooms, zucchini, chili powder, and cumin. Toss together. Add canned diced tomatoes with green chilies, salt, and pepper. Add just enough water to submerge by 1 inch. Simmer for 20 to 25 minutes and continue to add water to chill if it becomes too thick or evaporates. Divide chili into 4 equal portions, about 2 1/2 cups of chili per serving. Enjoy.
Tofu has a variety of health benefits and it is a popular food for vegetarians. Tofu is a complete plant protein and even contains antioxidants.