Best Ever Vegetarian Chili

Water-packed tofu changes texture when it is frozen, resulting in ?meaty? crumbles that are less processed and healthier than soy ground beef substitutes. Simmered in a spicy sauce, the tofu adds body and soaks up the vibrant flavors of this classic dish.

Ingredients:

One 14-ounce tub firm water-packed tofu1 large onion, chopped2 cloves garlic, minced1 carrot, peeled and chopped2 New Mexico chile peppers, seeded and chopped2 15 oz cans chopped tomatoes with juice1 15 oz can pinto beans, rinsed and drained1 15 oz can black beans, rinsed and drained3 T chili powder1 T ground cumin1 t. Mexican oregano½ t. cinnamonOne canned chipotle chile in adobo sauce, finely minced (or to taste)1 T sugar1 bay leaf1 t. salt, or to tasteDirections:

Freeze the tofu overnight (or longer) in its container. Thaw, squeeze out excess moisture, and crumble. Set aside.

In a large soup pot or skillet, sauté the onion, garlic, carrot, and chiles in a little water until onion is translucent (about 5 minutes), adding more water as necessary to prevent sticking.

Add the tomatoes, beans, chili powder, cumin, oregano, cinnamon, chipotle chile, sugar, and bay leaf. Stir in crumbled, previously frozen tofu. Reduce heat, cover, and simmer for 15 to 20 minutes, until flavors blend. If additional liquid is needed, add a little water, vegetable stock, or red wine. Add salt to taste and serve, garnished with chopped raw onions and Golden Cheaze Sauce, if desired.