Tofu Chili with Avocado Salad
Tofu Chili with Avocado Salad
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Tofu Chili with Avocado Salad

Preparation
30 MIN
Cooking
30 MIN
Servings
4
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Ingredients

Chili

Salad

Preparation

Chili

  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.

Salad

  1. In a bowl, combine the avocado, bell pepper, basil and lime juice. Season with salt and pepper.
  2. Spoon the chili into bowls. Top with the avocado salad and cheese.

Comments

  1. We make this all the time, and often double the recipe to put some in the freezer for a quick and delicious meal during the week (we make the salad fresh each time). My non-veg husband and I (veg) both love it!

  2. Sounds like a great way to cut down on meat and eat more tofu!

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