YUMMY Chili!!

Been awhile since I've cooked. Just too tired, too much going on.. too down .. too many things ha. The weather here I guess has made me want some chili and to use my slow cooker again (love that thing). I of course consume little to no meat, so it had to be vegetarian. I got this recipe off allrecipes.com (love that site!) and thought I'd give it a whirl. It is SO GOOD. Oh my, I will be eating this every day until I eat it all! It does make alot.. the amounts called for. I have a huge crockpot so it worked well for me, and if I'm gonna cook something for 8 hrs it better be a lot of food! I doubt anyone else here will eat this seeing as it contains beans (I could live on beans!) and is weird looking (isn't shaped like pizza or nuggets or fries) to my weird children. But I will definitely make this again!

It's suggested to serve this with tortilla chips, cheddar cheese, guac and sour cream.. ummm YUMMY!! I am just eating it plain, and maybe with chips to cut the calories but I can imagine how awesome it would be with all that extra yummy stuff. I luuuuuuuuuv Mexicano!! hehe.

***I cut the onions to 3 (that's alot of onion!), and added a few good shakes of Emeril's Bayou Blast (that stuff rocks).***


INGREDIENTS:
1/2 cup olive oil
4 onions, chopped
2 green bell peppers, seeded
and chopped
2 red bell peppers, seeded and
chopped
4 cloves garlic, minced
1 (14 ounce) package firm tofu,
drained and cubed
4 (15.5 ounce) cans black
beans, drained
2 (15 ounce) cans crushed
tomatoes
2 teaspoons salt
1/2 teaspoon ground black
pepper
2 teaspoons ground cumin
6 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons distilled white
vinegar
1 tablespoon liquid hot pepper
sauce, such as
Tabasco™

DIRECTIONS:
1.
Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
2.
Pour the black beans into the slow cooker and set to Low. Stir in the sauteed vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on Low for 6 to 8 hours.