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Kalem’s Hot Damn! Meatless Chili

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 15-oz cans diced tomatoes (preferably no salt added)

2 15-oz cans of beans (at least one black bean with options of black, pinto, or kidney for the other)

½ medium onion, minced

1 bell pepper, minced—it’s best to use the food processor to retain the liquid from the pepper (green or red; if you use red it can eliminate the need to use sugar, depending on taste)

1-2 jalapeños diced (depending on desired level of spice), seeds removed (or leave in 3-5 seeds for more of a kick)

½ cup salsa verde

1 cup “not chicken” broth or vegetable broth

3 cloves garlic, minced

1 Tbsp +1/2 tps cumin (or more, to taste)

1 Tbsp chili powder

1 Tbsp brown sugar

½ tsp cayenne pepper

1 ½ tsp salt, or more to taste

½ tsp pepper, or more to taste

2 bay leaves

16 ounces of silken tofu

1 tablespoon olive oil (canola oil ok too)

2 Tablespoons lemon juice

3 teaspoons apple cider vinegar

1 teaspoon sugar (or your favorite sweetener)

1 clove of garlic, crushed

1/2-1 teaspoon salt, to taste

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