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Sandy's Chili

Submitted by JerrySeinfeld

YIELD

servings

PREP

20 min

COOK

120 min

READY

140 min

Ingredients

⅓

CUP VEGETABLE OIL

3

MEDIUM ONIONS
chopped

2

EACH CELERY
stalks, chopped

4

CLOVES GARLIC
minced

1

EACH GREEN BELL PEPPERS
green bell, chopped

1

EACH BLACK PEPPER
jalapeno, minced *

2

POUNDS TOFU
chunks

2

TABLESPOONS RED CHILI PEPPERS

2

TABLESPOONS CUMIN

2

TABLESPOONS OREGANO *

1

EACH BAY LEAVES *

2

CUPS WATER

56

OZ TOMATOES, CANNED *

6

OUNCES TOMATO PASTE

2

CANS RED KIDNEY BEANS *

1

X SALT
to taste *

Directions

Sauté first five ingredients in oil until limp.

Add tofu and sauté until browned.

Mix the spices together in a bowl and sprinkle into the pot.

Mix thoroughly. Add water, tomatoes and tomato paste.

Stir.

Bring to a boil.

Reduce heat and simmer for 2 hours, stirring occasionally.

If desired, at this point, add the kidney beans.

Taste and correct seasoning.

The addition of 1 teaspoon to 1 tblsp of cayenne pepper can make this gradually more spicy.

As the recipe reads, it’s fairly tame.

NOTE: The ground chilis are NOT chili powder.

Most chili powder is made up of a combination of chilis, oregano, cumin, salt and garlic.

If chili powder is all you can find, then you will have to readjust the cumin and oregano amounts.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 558g (19.7 oz)

Amount per Serving

Calories 703 51% of calories from fat

% Daily Value *

Total Fat 40g 61%

Saturated Fat 6g 28%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 489mg 20%

Total Carbohydrate 17g 17%

Dietary Fiber 10g 40%

Sugars g

Protein 94g

Vitamin A 27% • Vitamin C 83%

Calcium 169% • Iron 64%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber