Black Bean Lentil And Tofu Chili Recipes

BLACK BEAN, LENTIL AND EGGPLANT CHILI

Steps:

• Put the black beans in a large bowl and cover with cold water; set aside to soak overnight, then drain.
• Combine the soaked black beans, 2 pasilla chiles, the bay leaves and half of the garlic in a large wide pot and add enough water to cover by 3 inches. Bring to a boil, then reduce the heat to medium low and simmer until soft, about 1 1/2 hours; remove from the heat and set aside.
• Meanwhile, add the remaining 2 pasilla chiles and the cascabel and chipotle chiles to a food processor and pulse until finely chopped.
• Heat the olive oil in a large skillet over medium-high heat. Add the onion, the chopped dried chiles and the cumin and saute until the chiles are soft, about 7 minutes. Add the remaining garlic and the poblano and cook, stirring occasionally, 5 more minutes. Add the eggplant, season with salt and cook, stirring occasionally, until tender, about 8 minutes.
• Add the crushed and diced tomatoes, 4 cups water, the bouillon and green lentils to the pot. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until the lentils are almost tender, about 30 minutes.
• Add the prepared black beans and their cooking liquid and simmer until the lentils are soft, about 30 more minutes. (The longer you let the chili simmer, the thicker it will get.) Season with salt and add the lime juice. Remove the whole pasilla chiles and bay leaves before serving.

TOFU-LENTIL CHILI

Steps:

• Put dry lentils into boiling vegetable broth with tomatoes and tomato sauce.
• Reduce to low, cover, and simmer for 25- 30 minutes.
• Meanwhile, saute onion, pepper and garlic with spices until softened. Add to lentils.
• Simmer for 20- 25 minutes.
• Wipe out saute pan, add a little oil and sautee tofu for five minutes, then add corn and saute for another 5 minutes -- add to soup.
• Serve hot!
• Great garnished with lowfat sour cream.

BLACK BEAN AND LENTIL CHILI

Steps:

• In a large heavy pot over medium high heat, add the olive oil, then the onion, celery, and carrots.
• Saute until the onions have softened, then add the garlic and continue to cook for one minute.
• Add the spices next through the bay leaf. Cook for about 2 more minutes until fragrant.
• Add the broth (start with 5 cups first, you may need an additional cup later to thin the sauce out), lentils, and tomato sauce and raise the heat to high, bringing the broth to a boil.
• Once it boils, reduce the heat to medium low and simmer for about 30 minutes to get the lentils tender.
• Add the black beans, corn, red peppers, Tabasco, and honey and continue to cook for 20 more minutes. Add the extra cup of broth, if needed.
• Serve in bowls with the toppings of your choice (Tabaso Sauce, sour cream, avocado, sour cream, shredded cheese, lime, cilantro).

BLACK BEAN, LENTIL, AND TOFU CHILI

Steps:

• Arrange tofu on a large plate lined with 3 or 4 paper towels and top with more paper towels. Press firmly to release as much water as possible from the tofu. Discard paper towels, crumble tofu and set aside. Preheat oven to 350 degrees. Heat oil in a large Dutch oven or soup pot over medium high heat. Add onion, celery, and carrots and cook on medium heat for 5 minutes or until vegetables are soft. Add peppers and cook for 2 minutes more. Add garlic, chili powder, cayenne pepper, and cumin and cook for 1 to 2 minutes. Add corn and pearl onions. If using frozen, cook until vegetables are defrosted. Add broth, wine, black beans, crumbled tofu, tomatoes, tomato paste, Rooster sauce, hot sauce, cocoa powder, and salt or tamari and stir well. Bring to a boil and add lentils. Cover, and reduce heat. Place Dutch oven in a 350 degree oven and simmer, stirring occasionally, until lentils are tender and the chili has thickened, 45 minutes to an hour. Add more broth or water if it's too thick. Salt to taste. Ladle chili into bowls and serve.