Ground Chicken Tofu Chili

My latest recipe addition, an alternative to the normal “ground Beef Chili”  this is a little more healthier and has a whole lot of taste.  Adding tofu makes it an even healthier choice.

Ground Chicken Tofu Chili

–  1 lb Ground Chicken

–  1 pkg Tofu (plain or herbed, I used herbed)

–  1 large Onion, Chopped

–  2 large Cloves Garlic, Minced

Method:  I a large skillet, cook ground chicken adding the onion and garlic.  If there is any fat in the pan, discard carefully.  Now add the following:

–  2 Tblsp.  Chili Powder

–  1 tsp. Ground Cumin

–  1/2 tsp. dried Oregano Leaves

–  1/2 tsp. Pepper

–   1/2 tsp. Hot Pepper Flakes

Add the spices/herbs to the chicken mix and stir well.  Let cook on low for about 3 minutes.  Add this mixture to a slow cooker pot and turn on to low.  Add the following ingredients:

–  Crumble in the rinsed tofu (I rinse the tofu before using and slice it up, makes it easier to crumble)

–  1 can (28oz) diced tomatoes

–  1  can Tomato Paste

–  1 container Mushrooms,washed and sliced

–  1  1/2 of Green Peppers, chopped

–  2 cans (19oz or 540ml) Red Kidney Beans, rinsed well in cold water  (I use the kidney/chick pea/nava bean mix)

–  1  1/2 Cups corn kernels (fresh, canned or frozen)

Include all these ingredients to the crock pot (slow cooker) and stir well to mix.  Cover and cook on low for 4-6 hours.  Stirring every once in a while.  I serve my chili with rice and crusty bread.  I also add a dolop of sour cream or cheese to top it off.  As usual, you can do whatever you please, a simple yet delicious fulfilling meal.  Salute!


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