1 pack of vegetable chili
35-40 grams of sprouted fermented tofu- grated or fine cubed
1 cup of beef broth
½ cup of peeled and fine diced jicama
½ cup colored peppers
½ cup celery
½ cup diced tomatoes
1 tsp chili powder
½ tsp ground cumin
½ tsp of oregano
1/8 tsp of cayenne
1 garlic clove, minced or pressed
1 tbsp of fresh cilantro (optional)
In a skillet or pan add, jicama, peppers, celery and tofu, saute together until tender, add tomatoes and chili powder, cumin, oregano, cayenne, and garlic. Now add packet of vegetable chili and mix in well, then add 1 cup of beef broth, simmer over low for an additional 15 minutes to let flavors meld. Sprinkle fresh cilantro over finished chili
Serve as is or over a bed of shredded lettuce.
Maintenance: toppings may include 1 oz of sharp cheddar cheese, guacamole, sliced avocado, and salsa.
Recipe yields 1 serving or a restricted packet and 2 cups of select vegetables, and 9 grams of tofu protein.
Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at: http://www.fb.com/groups/deasrecipes