You can still make chili when it isn’t chilly

*As she ducks to avoid the tomatoes being thrown at her lame pun*
But then again, extra tomatoes could be useful for the following recipe… so keep throwing!

I was so sad that I couldn’t make it to the Austin Chilifest that I decided to bring the Chilifest to me. Well, not really… but I DID make chili (even though it’s been over 80 degrees here every day this week!). Years ago, our neighbor, Wally, brought this chili to a party, and everyone asked for the recipe. Since then, it’s received rave reviews every time we’ve made it/brought it to an event. We affectionately call it “Wally’s Chili”… Wally, however, says he hasn’t ever made it again!

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Wally’s Tofu Chili

• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 garlic cloves, minced
• 2 tsps olive oil
• 16oz extra-firm tofu, drained and crumbled
• 1 tsp cumin
• 1 tsp hot sauce
• salt and pepper, to taste
• 1 19oz can red kidney beans, drained
• 1 19oz can pinto beans, drained
• 1 19oz can garbanzo beans, drained
• 1 28oz can diced tomatoes
• 2 14oz cans tomato sauce
• 3 medium carrots, sliced
• 2 1/4 tablespoons chili powder

Saute the first four ingredients over medium heat. Add the tofu, cumin, hot sauce, salt, and pepper, and saute until crisp and lightly browned (10 minutes). Add the remaining ingredients. Bring to a boil, then reduce heat and simmer 45 to 55 minutes.

Now, the BEST way to eat this chili is ladled over a soft pillow of polenta, made this way:

Polenta

• 1 cup polenta (such as Bob’s Red Mill)
• 3 cups non-dairy milk
• 1/2 tsp salt
• Optional: 1/2 tablespoon vegan margarine

Bring non-dairy milk and salt to a boil. Add polenta and margarine (if using), and reduce heat. Cook slowly for about 5 minutes, stirring occasionally. Remove from heat, cover, and let stand for a couple of minutes. Serves 3-4.