Daily Random Recipe
INGREDIENTS:
- Tofu
- Teriyaki Sauce
- 2 T chili powder
- 1 green bell pepper, finely chopped
- 1 yellow onion, finely chopped
- 3-4 stalks celery, finely chopped
- 1 small can mushroom pieces
- 1 can red beans, drained
- Roma tomatoes, sliced
- Cilantro, finely shopped
- V8 vegetable juice or canned crushed tomatoes or pasta sauce (optional)
- Vegan veggie burgers, chopped (optional)
Cut tofu into very small pieces and sprinkle liberally with teriyaki sauce and chili powder. Mix the pieces and sauce and powder together well with a spoon and let it sit there for at least 15 minutes to marinate in the fridge.
Get bell pepper, onion, celery, mushroom pieces, red beans, and roma tomatoes. You can also add some finely chopped cilantro at this point.
Add all ingredients together into a pot and turn on the flame. Only if necessary, add a *little* V8, canned crushed tomatoes, or pasta sauce to give it a little liquid. Don’t add very much at all because most of the liquid is going to come from the other foods and you’ll have to boil most
of it off anyway.
Boil the food together, stirring frequently to prevent scorching. Make sure that almost all the liquid is boiled off or strained out before you serve the chili, because otherwise you’re going to end up with chili soup!
If you let it boil for about 15 minutes, it will taste and look like chili.
If you can find some vegan veggie burgers, it’s also good to add two of them chopped up into the mixture before you start boiling. It adds to the meaty flavor, but they’re not necessary.