Recipe - Healthy Chili

2 cup Firm tofu; crumbled
1 Clove garlic; minced
1 tablespoon Chili powder
2 tablespoon Worcestershire sauce
1 cup Onion; chopped
1 lg Green pepper; chopped
1 Carrot; thinly cut or sliced up
2 tablespoon Vegetable oil; soy
1 cup Tomatoes; chopped
16 ounce Tomato sauce; canned
15 ounce Canned dark red kidney beans
One half teaspoon Dried basil; crushed
1 teaspoon Cumin
1 teaspoon Cayenne pepper
6 ounce Tomato paste; canned (optl)
Salt; to taste
4 cup Cooked brown rice

OPTIONAL GARNISHES
Minced onion
Cheddar cheese; grated
Avocado

In a mixing bowl, combine tofu, garlic, chili powder and Worcestershire
sauce; set aside.

In a large skillet, saute onion, green pepper and carrot in soyoil until
onion becomes transparent. Add tofu mixture; cook and stir 3 minutes over
medium heat.

Add tomatoes, tomato sauce, kidney beans, basil, cumin, cayenne and, if
desired, tomato paste. Cover and simmer for 30 minutes. Salt to taste.
Serve on brown rice. Garnish with minced raw onion, grated cheddar cheese
and avocado, as desired.

Nutritional information per 1cup serving: 320 calories, 0 cholesterol,
10.5 grams fat, 17 grams protein, 597 milligrams sodium, 43.8 grams
carbohydrate

Sources: http://soyfoods.com/SimplySoy/index.html and the U.S. Soyfoods
Directory Web site http://soyfoods.com/recipes/ Posted to Digest
eatlf.v097.n184 by KitPATh phannema@wizard.ucr.edu on Jul 21, 1997