Prep Time
30 min
Cook Time
30 min
Yields
4 servings
Courtesy of RICARDO Magazine.
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ingredients
Chili
1
onion, chopped
2
cloves garlic, chopped
½
lb(s) (225 g) white mushrooms, quartered
2
Tbsp (30 mL) olive oil
1
red bell pepper, seeded and diced
½
orange bell pepper, seeded and diced
½
cup (125 mL) tomato-based chili sauce
2
Tbsp (30 mL) chili powder
1
can (28 oz/796 mL) diced plum tomatoes
1
can (19 oz/540 mL) red kidney beans, rinsed and drained
1
block (¾ lb/340 g) firm or extra-firm tofu, patted dry and diced
Salad
1
avocado, diced
½
orange bell pepper, seeded and thinly sliced
¼
cup (10 g) fresh basil leaves, torn
1
Tbsp (15 mL) lime juice
½
cup (50 g) grated Canadian aged Cheddar cheese
Salt and pepper
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directions
Step 1
In a large non-stick skillet over medium-high heat, soften the onion, garlic and mushrooms in the oil. Add the bell peppers and continue cooking for about 5 minutes. Add the remaining ingredients. Mix thoroughly. Bring to a boil and simmer for about 10 minutes or until the chili has thickened. Season with salt and pepper.
Step 2
In a bowl, combine the avocado, bell pepper, basil and lime juice. Season with salt and pepper.
Step 3
Spoon the chili into bowls. Top with the avocado salad and cheese.