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1
Break the tofu roughly into pieces, wrap in a paper towel, and heat in the microwave for 5 minutes at 600w.
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2
Finely mince the garlic then mince the onion and green pepper.
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3
Put the tofu in a Teflon-coated pan and stir fry while breaking it up into crumbles.
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4
Fry until the liquid is gone and remove from heat.
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5
Using the same pan, fry the garlic in olive oil, and when it becomes fragrant, add onions and fry over low heat until soft.
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6
Add green peppers, Step 3, chili powder, and cumin and briskly stir-fry together in a pan.
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7
Add the ingredients and heat over high heat until it boils, then reduce the heat to low.
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8
Continue cooking for about 15 minutes.
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9
Stir occasionally to avoid burning.
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10
Add beans and simmer for another 15 to 20 minutes.
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11
When the liquid disappears, add Krazy Salt and black pepper to taste.
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12
It's done when it looks like this.
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13
If the beans appear to be too hard, add more water and simmer.
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14
Although I don't make chili con carne much, green peas are tasty!
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15
Sprinkle with a bit of grated cheese for a delicious finish!
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16
It also tastes good chilled.
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17
I like to eat it with brown rice.
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18
For breakfast, I spread the rest on bread for a tasty sandwich.
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19
Since you can also freeze this, prepare a large amount to have some for leftovers.
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20
To make a perfect snack, use it as a dip for tortilla chips!
