Easy, healthy, vegetarian chili recipe

Here's a treasured recipe I've had for a decade or so.  I found it in "Runners' World" magazine and even my picky husband likes it!  My kids eat it too, without a lot of complaining!

It is literally a bowl full of low fat, tummy-warming nutrition, packed with immunity boosting vitamins; perfect food for cold & flu season. Yes, believe it or not it will be here before we know it!  Soon the weather will be cool enough that this will sound like the perfect post "boot camp" meal.

1 onion chopped

1 green pepper (bell) chopped

1 cloves garlic, minced

1 tsp. olive oil

1 16 oz. package of extra-firm tofu, drained and crumbled

1 or 2 cans of beans (kidney, pinto, or white)

1 28 oz. can stewed or chopped tomatoes

3 med. carrots sliced

2 tbsps. chili powder

1 tsp. cumin

1 tsp. hot sauce (tabasco)

salt and pepper to taste

Saute the onion, pepper and garlic in the oil over med. heat. Add the tofu and saute until crisp

and lightly browned (about 10 min.). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, salt and pepper. Bring to a boil. Reduce heat and simmer 50-60 min. Serves 4.

Serving suggestions: tossed salad and corn bread.