White Bean and Tofurky Chili
Description:
By Ellen Preece - runnerup in Tofurky® Leftover Contest
Ingredients:
2 T soy margarine or butter
1 T olive oil
1 onion diced
1 red pepper diced and seeded
1 green pepper diced and seeded
1 poblano pepper diced and seeded
3 cloves garlic minced
4 T flour
1 1/2 C milk (dairy or soy-based)
2 1/2 C veggie broth
1 T chili powder
2 t cumin
1 t coriander
1 t oregano
salt and pepper to taste
2 cans white beans, rinsed
2 C cubed or shredded Tofurky®
1/3 C corn
few dashes hot sauce
1 lime
Toppings:
shredded cheese (vegan or dairy)
green onions finely chopped
avocado
cilantro (optional)
prepared salsa
Directions:
1. Melt margarine/butter and oil in large pot.
2. Add onions and peppers. Sauté until translucent.
3. Add garlic, sauté for 3 more minutes.
4. Stir in flour, constantly stirring for about 2 minutes.
5. Add milk, then broth, then spices. Stir this mixture frequently for the first few minutes. Let come to a boil (stirring every few minutes so that the flour doesn't settle to the bottom) until it thickens about 15-20 minutes.
6. Once thick add beans, Tofurky® and corn. Cook until heated through.
7. Add hot sauce to taste and juice lime into chili.
8. Serve with desired toppings.