1 tsp olive oil
1 tsp chili powder
1 cup carrots, finely chopped
1 cup celery, finely chopped
1 cup onions, finely chopped
2 cloves garlic, minced 1 can (28 oz) tomatoes, petite diced
4 cups water
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 cup dried lentils
1 cup frozen corn
1 6 oz can tomato paste
1 T Dijon mustard
1/2 tsp black pepper
2 T. ketchup
1 4 oz can diced green chilis
1 packet low sodium taco seasoning
3 oz extra firm tofu, diced into 1/2 inch cubes
Saute carrots, celery, onions and chili powder in olive oil over medium heat 2‐3 minutes, stirring constantly. Add remaining ingredients, except tofu. Bring to a boil then add tofu. Simmer until veggies are tender, stirring occasionally to keep from sticking. This can be simmered in crock pot if desired.
For variation, chop veggies coursely and try different kinds of beans. Makes approx (10) 1 cup servings. Per serving: 100 calories, 2 grams fat.