Spicy Chili Makilla
16 oz light red kidney beans (canned)
3 large white or yellow onions
2 medium/large green peppers
1-2 cups cooked rice (whichever rice is your favorite!)
1 fresh garlic
16-20 oz diced tomatoes with juice (can be canned or fresh, if fresh, add an extra tomato)
12 oz firm tofu
1/2 cup shredded carrots
2 large jalepeno peppers
3 banana peppers (or any spicy peppers of your choice)
1 teaspoon chili powder
1/2 teaspoon cayenne pepper (can be omitted if you want it milder)
1 teaspoon black pepper
Cook the rice and set aside. In a LARGE pot, pour the beans (including the juice), the tomatoes, and the shredded carrots; let this cook together on VERY LOW heat while you prepare the rest of the ingredients. (Be sure not to forget about it and stir it every five or ten minutes!)
Mince or finely chop the Garlic; chop the rest of the vegetables to whatever consistency you desire, best if left a bit chunky. Sautee the onions, garlic, and about 1/3 of the tofu (crumbled) in a bit of olive oil in a large frying pan until the onions are clear but not browning too much.
Crumble the rest of the tofu into the large pot with the beans and tomatoes, and add the onions and garlic mixture. Add the rest of the ingredients to the big pot and let simmer with a lid for about 20 minutes, stirring once or twice during that time.
(You can either add the cooked rice and let it cook in with the rest of the ingredients for about 10 extra minutes, which I prefer, or you can serve the chili over the rice.)
Serve hot. You can top with your favorite shredded vegan-cheddar if desired. Enjoy!