Well, it seems as though I took the month of December off from baking, grilling, searing, frying, boiling, broiling, mixing and nuking. I can assure you this isn’t the case. A lot of the lack of posting has a little to do with some failed attempts at good stuff (this passed Friday night my grill ran out of propane halfway through grilling chicken and sweet potatoes, moving me indoors where I still didn’t grill the potatoes long enough even though the kitchen looked like it was on fire – and before Christmas I tried some Boozy Kahlúa Balls from My Burning Kitchen that came out über dry and inedible) and repeat attempts at previously successful items (a second attempt at my Butterfinger Rum Cake for our Christmas party that came out a little tastier, though in many pieces thanks to me running out of cooking spray, thus failing to grease the bundt pan well enough).
Unfortunately (or thankfully, depending on how you look at it) Erin and I spent the Christmas holiday at home alone, waiting on the next weekend to celebrate with family due to work schedules, so I took it upon myself to whip up a home-made goodie for a Christmas dinner. I had picked up a couple of blocks of extra-firm tofu at the grocery not long before and decided it was a great time to try out one of the recipes I had bookmarked a few weeks prior: Vegetarian Tofu Chili (recipe found here).
I’ve never made chili at home, though I’m a big fan of it – mostly because I have always had this weird idea that chili takes a long time to make unless you drive down to your local Wendy’s.
I was wrong.
With relatively few ingredients, all of which we just happened to have on hand, the entire meal came together in just under an hour and that’s prep and cooking time. And since there were only two of us, this recipe made enough for us to each have a bowl for dinner and have enough left over for me to portion out, freeze, and take for lunch 4 days afterward.
Healthy, tasty, quick and simple, this chili recipe is a must-try for folks who don’t mind eating tofu. I just topped ours with a bit of low fat, shredded Mexican blend cheese, but it would be great topped Petro’s style with sour cream, jalapeño peppers and chives or even with a sliced avocado. Next time I think I may pair this with some homemade cornbread, too!
Enjoy and happy 2013!