I always have fun cooling for a large group. Additionally, when I cook for a large group it is challenging to come up with something that everyone will eat. Then there are times that I come across a recipe that makes it easy to make everyone happy. Richard Cody created such a recipe for the International Vegetarian Union. Cody’s Vegetarian Chili 3 recipe is easily adapted to feed thirty hungry kayakers.
I am only going to reveal one clue on how I have adapted Richard Cody Vegetarian Chili 3 recipe for thirty people. I use Boca burger tofu in place of the extra firm tofu block. I think the Boca burger tofu crumbles and looks more like ground beef. And I am a guy who is not a vegetarian.
Vegetarian Chili 3
From: Richard Cody
- 1 lb tofu, extra firm, or use Boca burger tofu in place of the extra firm tofu block
- 3/4 cup water
- 1/4 cup soy sauce
- 2 Tbsp olive oil
- 1 cup pinto or black beans, uncooked
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1/4 c fresh cilantro
- 3 T chili powder
- 1 28 oz can tomatoes
- Cook beans ahead of time. Set aside.
Squeeze excess water out of the tofu, then crush and crumble into a small bowl.
Combine water and soy sauce.
Add to tofu, and marinate for ten minutes.
Heat oil in wide skillet or large saucepan.
Saute green pepper and onion until wilted.
Add garlic, parsley, cook one minute.
Drain tofu in colander, and add to pan.
Add chili powder.
Cook 10 minutes.
Combine with remaining ingredients.
Simmer covered 1 hour, uncovered 30 minutes.