PUBLISHED 07/03/2003
This tasty, low-fat chili contains four different runner-friendly foods: canola oil, sweet red peppers, tofu and black beans. Eating vegetarian chili can warm you up after a cold or rainy run.
Ingredients:
- 2 tsp canola oil
- 1 cup scallions, chopped
- 1 cup sweet red peppers, chopped
- 2 garlic cloves, minced
- 8 ozs firm tofu, well-drained and squeezed dry
- 1 tbsp chili powder
- 1/8 tsp ground red pepper
- 1 14 1/2-ounce can stewed tomatoes
- 2 tbsp red wine vinegar
- 1 1/4 cups canned black beans
- 1 tbsp fresh cilantro, chopped
Crumble the tofu and add to the pan. Stir frequently for 5 to 7 minutes. Add the chili powder and ground red pepper. Stir frequently for 2 minutes. Add the tomatoes and red wine vinegar. Bring to a boil. Reduce the heat and simmer for 20 to 30 minutes. Stir in the black beans and cilantro. Simmer for 5 minutes. Serves 2.
