Easy Three Bean Vegetable Chili Recipe

Ingredients

1 pound firm tofu, frozen, then defrosted

2 tablespoons chili powder, or to taste

1 teaspoon cumin

10 ounces frozen onions

3 cups frozen broccoli, thawed and finely chopped

3 cups frozen cauliflower, thawed and finely chopped

3 cloves garlic, chopped

1 1/2 cups cooked pinto beans or 1 (15 ounce) can pinto beans, no salt added or low sodium, rinsed and drained

1 1/2 cups cooked black beans or 1 (15 ounce) can black beans, no salt added or low sodium, rinsed and drained

1 1/2 cups cooked red beans, or 1 (15 ounce) can red beans, no salt added or low sodium, rinsed and drained

1 (28 ounce can) diced tomatoes, no salt added or low sodium

1 (4 ounce can) chopped mild green chilies, drained

2 1/2 cups fresh or frozen corn kernels

2 large zucchini, finely chopped

Preparation

Squeeze excess water out of thawed tofu and crumble. Place the crumbled tofu, chili powder and cumin in a soup pot and quickly brown. Add the remaining ingredients and simmer, covered, for 2 hours.