Amazing Tofu Chili

With so many other positive changes that I’m trying to make, and after acknowledging the reality of meat consumption and its impact on our environment, I’ve decided to do my part and consume less meat. A lot of people immediately run to meat substitutes, boca burgers and soy bacon and tofu, but for quite a while I didn’t bother, I just started eating more fresh vegetables and taking care to just reduce my red meat intake. Steak and burgers were first to go, nor do I eat pork often, and now I just have chicken and fish occasionally. A friend of mine tried a blackened tofu wrap at a cafe inside a great, local, organic supermarket Nature’s Food Patch, and I took and interest in trying tofu, so I picked some up and decided to try making chili. A quick Google search returned this great chili recipe that was easy to make and came out amazing. Give it a try. If you decide to use dry beans like I did, remember to soak them (overnight if possible) in cold water first, and simmer them for close to 2 hours beforehand so they will be nice and soft. If you want to shorten the preparation time, pick up some canned beans. The great thing about chili is that you have plenty of leeway in the preparation and ingredients, so don’t be afraid to experiment, I added a lot more seasoning than is noted below.