Spicy Chili Mag
|Vegetable cooking spray||1 Tablespoon|
|Finely chopped onion||1 1⁄2 Cup (24 tbs)|
|Finely chopped green pepper||1 1⁄3 Cup (21.33 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Chili powder||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Dried crushed red pepper||1⁄2 Teaspoon|
|Canned crushed tomatoes with puree||28 Ounce, undrained (1 Can)|
|Firm tofu||1⁄2 Pound, drained and crumbled|
|Canned red kidney beans||30 Ounce, drained (Two 15 Ounce Cans)|
|Wagon wheel pasta||7 Ounce, uncooked|
|Shredded reduced fat cheddar cheese||7 Tablespoon (1/4 Cup Plus 3 Tablespoons)|
Coat a Dutch oven with cooking spray, and place over medium-high heat until hot.
Add chopped onion, chopped green pepper, and minced garlic, and saute vegetable mixture until tender.
Add chili powder, cumin, garlic powder, and crushed red pepper; saute 1 minute, stirring constantly.
Stir in tomatoes and tofu.
Bring mixture to a boil; reduce heat, and simmer, uncovered, 15 minutes.
Add kidney beans, and cook an additional 10 minutes or until bean mixture is thoroughly heated.
Cook pasta according to package directions, omitting salt and fat; drain.