Vegetarian Chili with Tofu


2 tbsp olive oil
1 1/4 cup onion, chopped
1 cup green pepper, chopped
1 cup red pepper, chopped
3/4 cup celery, chopped
3/4 cup carrots, chopped
2 garlic cloves, minced
1 tbsp chili powder
1 1/2 cups mushrooms, quartered
1 cup zucchini, cubed
1-28 oz. can diced tomatoes, undrained
1-19 oz can black beans, drained and rinsed
1-19 oz kidney beans, drained and rinsed
1-19 oz can chick peas, drained and rinsed
1/2 cup water
1 block firm tofu, cubed (optional)
1 tbsp cumin, ground
1 1/2 tsp oregano, dried
1 1/2 tsp basil, dried
1/2 tsp cayenne pepper


  1. In large saucepan, heat olive oil over medium heat.
  2. Add onions, green and red peppers, celery, carrots, garlic and chili powder.  Cook, stirring often, until veggies are softened.
  3. Add mushrooms and zucchini.  Cook and stir for 4 more minutes.
  4. Add tomatoes, beans, chickpeas, water, tofu, cumin, oregano, basil and cayenne.  Stir everything together.
  5. Bring to a boil.  Reduce heat to medium-low and cover.  Simmer for 20 minutes, stirring occasionally.  Serve over brown rice or your favourite grain.