Red "Chicken" Chili

I'm always working on ways to hack my health, and today's recipe an example of this. I've replaced chicken with tofu, and changed up the two cans of white beans for a can of pintos and a can of black beans. If you prefer, you can replace the tofu with chicken or turkey. Either way, it's a great recipe for Halloween evening, because the cocoa and cinnamon add a touch of sweetness that make it easier to skip on trick-or-treat candy. And because it's fast and easy to prepare, you'll be ready to serve any hungry ghouls and goblins you need to feed!

Ingredients:

1 teaspoon canola oil

1 medium onion, quartered and thinly sliced

2 teaspoons bottled minced garlic (or 2 garlic cloves, minced)

1 (14-ounce) can lowered-sodium diced tomatoes, undrained

1 (14-ounce) can lowered-sodium tomato sauce

2 tablespoons chili powder

1 tablespoon unsweetened cocoa powder

2 teaspoons ground cumin

1 teaspoon dried oregano leaf

1 teaspoon mushroom powder (optional, but it gives a meatier flavor to the chili)

1 teaspoon mesquite liquid smoke

1/4 teaspoon ground cinnamon

1 (14-ounce) can lowered-sodium pinto beans, drained and rinsed

1 (14-ounce) can lowered-sodium black beans, drained and rinsed

1 (1-pound, 3-ounce) package House Foods extra-firm tofu, pressed overnight, chopped in cubes (or 1 pound cooked cubed or shredded boneless, skinless chicken or turkey)

Directions:

Heat oil in large saute pan over medium-high heat. Add onion and cook, stirring often, about 10 minutes, until onion is tender. Add garlic and cook 2-3 minutes, until garlic is fragrant.

Add tomatoes, sauce, chili powder, cocoa powder, cumin, oregano, mushroom powder, liquid smoke, and cinnamon, and stir until combined.

Add beans and tofu (or chicken or turkey, if using), and stir to combine. Bring to a boil, then reduce heat to medium-low and cook for 30 minutes.

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