TOFU CHILI

Prep time: 15 minutes

Cooking Time: 20 minutes

Serves: 6 as a starter course

2 tablespoons olive oil

1 large yellow onion, peeled and diced medium size

2 cloves of garlic, minced

2 teaspoons ground cumin

½ teaspoon saffron threads

1 teaspoon chile powder

1 can diced tomatoes (14 oz)

3 cups vegetable stock, reduced sodium

1 can cream style corn, 14 oz (unsweetened)

1 can kidney beans, drained (15 oz)

1 can pinto beans, drained (15 oz)

1 teaspoon salt and pepper

1 package firm tofu, drained and diced small

Chopped avocado, fat free sour cream and chopped cilantro leaves as garnish

In a large stew pot, heat the oil for 1 minute. Add onions and cook for 3 minutes over medium to high heat.

Add garlic, cumin, saffron and chile powder, cook for 1 minute. Add tomatoes, stock, corn, kidney and pinto beans. Cook and bring to a boil about 10 minutes.

Add tofu and simmer for five minutes. Season with salt and pepper. Garnish each serving with 1 tablespoon avocado, sour cream and sprinkle cilantro leaves on top. Serve with lime wedges on the side per bowl.