Mama cooks: it's a regular thing now!

Tofu Chili

Nursing and chopping vegetables (and taking a photo).

Cooking is quickly becoming a rather enjoyable-- and tasty-- activity for me.  If it's old hat for you, I hope you'll humor me if I express undue enthusiasm.  And remember, when I cook I am still an attached Mama who tries to meet the needs of two small children.

I do try to prepare some of the ingredients here and there when I find a couple of seconds.  For instance, if it's about 4:00 and I find my hands (miraculously) are free, I might pull out whatever pot or pan or glass bowl I think I'll need for dinner.  If Henry is napping, I encourage Evelyn to play with her dollhouse or work on an art project (or, if I am desperate, I put on a Sesame Street Counting DVD ) and I am able to do the bulk of the preparation and cooking.  When I have more time, I am more likely to attempt a dish that requires more than three ingredients.  Lately, I've been living on the wild side.  Onions, green peppers, garlic, chili paste. . . they all made it into my meals.

In fact, speaking of ingredients, would you have thought to include carrots in your chili?  This was a new concept for me, I usually add corn when making a chili.  I found a delicious, protein-packed, chili in The Gluten-Free Vegan (Susan O'Brien) and the carrots did pleasantly surprise.

"Tofu Chili"

Ingredients:
1 tablespoon olive oil
1 large onion, chopped
1 cup chopped green bell pepper
2 cloves garlic, chopped
2 large carrots, chopped
1 pound extra-firm tofu, cubed
 2 (15-ounce) cans beans (1 can each black and red kidney)  I used two cans of red kidney beans.
1 (28-ounce) can diced or chopped tomatoes
1 tablespoon chile powder
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
salt and pepper

Saute the onion, pepper, garlic, and carrots in the oil, in a deep skillet or dutch oven, over medium-high heat.   Once the onion becomes soft, 4 to 5 minutes, add the tofu and continue to saute for 8 to 10 minutes. Add the beans, tomatoes, chile powder, and red pepper flakes (I'll admit that I was too chicken to add the red pepper flakes).  Bring this mixture to a boil, then lower the heat and cook for 30 to 40 minutes, until cooked through.  Season to taste with salt and pepper.  You could serve this with cornbread (I often make a gluten-free cornbread from a Bob's Red Mill mix, but I served this with corn tortilla chips instead). 

Enjoy!