TOMATO APRICOT CHILI
Sauteed green pepper, onion, cabbage in extra virgin olive oil with coriander, curry and cumin. The sauce part contains tomatoes, pinto beans and apricots. Boiled tofu in turmeric and roasted peppers are the meaty part. Makes enough for a small gathering, A guaranteed ice-breaker for any event!
Makes 15 cups
First the TOFU:
1- 14 oz. water-packed extra firm tofu, rinsed, wrapped in towel and set on counter with weight on top to extract the liquid into the towel – cut into 3/8-1/2 inch cubes
2- Bring pan of water (about 4 cups) plus 2 t. salt and 1 t. turmeric to boil. Add tofu cubes and cook for about 30 minutes at a slow boil.
3- Drain and reserve 2 cups liquid for veggies. Set both aside.
2 T. extra virgin olive oil
2 lg. green peppers, cored and cut into 1/2 inch squares
1/2 t. salt
2 c. diced sweet onion, 1/2 inch squares
1/2 t. salt
4 c. sliced green cabbage, leave out the thick fibrous white parts, 1-1/2 x 1/2 inch approx. strips
1/2 t. salt
fresh grind black pepper to taste – Steve likes a lot
2 t. garlic powder
2 t. onion powder
2 t. smoked paprika
1-2 T. liquid smoke
2 t. ground coriander
1 t. cumin
1 t. mild curry powder
1 t. dried basil
2, 15 oz. cans pinto beans, including liquid from can – I used American Beauty brand (yes, they’re pretty to look at, but typical pandemic style – a little short on bean and tall on liquid. Next time I’ll pay extra for better.)
28 oz. can diced tomatoes – I used salt-free Racconto brand, so had to add more salt
6 oz. can tomato paste
15 oz. can APRICOT HALVES IN EXTRA LIGHT SYRUP, including syrup – Mission Pride brand
salt and granulated sugar to taste
12 oz. jar sweet red roasted peppers, plus liquid from jar, cut into 1/2 inch dice
1- In extra large skillet, over medium heat, melt oil.
2- Add green pepper and salt, saute till edges begin to soften.
3- Add onion and more salt, saute the same.
4- Add cabbage and more salt, saute till all veggies are nearly done.
5- Add black pepper, garlic and onion powders, smoked paprika, liquid smoke. Stir well.
6- Add coriander, cumin, curry and basil, stir well.
7- Add beans and liquid from cans, tomatoes and tomato paste, stir well. Cover and cook 15 minutes or till done to your liking.
8- Add apricots plus liquid from can. Stir.
9- Adjust for salt and sugar.
10- Now, if the skillet is too small, transfer to large pot (or not).
11- Add tofu plus 2 c. drained liquid from cooking the tofu. Stir well and simmer, covered, on medium-low heat till all veggies are tender, about 30-45 minutes, stirring occasionally, adjusting heat and checking for doneness.
12- When done, add roasted pepper dice plus liquid from jar, stir and let set till ready to reheat and serve.