1 Tbsp olive oil
1 large onion, diced
3 celery stalks, diced
3 carrots, diced
3-5 cloves garlic, minced
3 bell peppers, diced
2 poblano peppers, diced
2 italian peppers, diced
3 jalapeno peppers, seeded and minced
1 cup fresh or frozen corn
1 cup broccoli florets, cut into bite sized pieces
2 cans diced tomatoes
2 Tbsp chili powder
2 Tbsp garlic powder
2 tsp cumin
2 tsp paprika
1 tsp coriander
1 can navy beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 package tofu, pressed to remove liquid
Heat a large pot over medium heat. Add the onion, celery and carrots, cook for 5 minutes. Add the garlic and all peppers, cook another 5 -7 minutes. Add the corn, broccoli, tomatoes, chili powder, garlic powder, cumin, paprika, coriander and beans, along with 1 cup of water. Bring to a simmer and cook 10 minutes or until vegetables are tender.
Meanwhile, heat a nonstick pan over medium heat. Crumble the tofu into the pan, and stir constantly for about 5 minutes. When lightly browned, add the tofu to the chili and simmer for about 5 more minutes.
Serve with sliced avocado and brown rice.
Freeze leftovers in pre-portioned containers for a quick lunch or dinner!