My kids relish this dish, which has plenty of nourishment and helps to give lots of vitality. I also find it really relaxing and satisfying. Chili is easy to prepare and is lovely dish to share with family and friends on a brisk day in fall.

Ingredients:
1-2 tablespoons olive oil
1 large onion diced
1 carrot washed and finely grated
3 cloves garlic, minced
1 green bell pepper diced
1 red bell pepper diced
1-2 celery stalks diced
4-6 tomatoes diced
1 tablespoon tomato paste
1-2 teaspoon chili powder
Small amount firm tofu cumbled (1/4 cake)
1 (19 ounce) can organic kidney beans with liquid
1/2 cup fresh corn (when in season)
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoons dried oregano
2 tablespoons fresh basil
3 teaspoons sea salt
1 tablespoon balsamic vinegar
1 finely chopped scallion for garnish
1/2-1 cup water

Preparation:

Heat oil in a large saucepan over medium heat. Saute onions and garlic until tender. Stir in green pepper, red pepper, celery, cayenne and chili powder. Add a little water and simmer for about 2-3 minutes.

Add the tomatoes, tomato paste and carrot and mix through.

Add the kidney beans and crumbled tofu. Add more water if desire.

Season with salt, cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally. Add the sweet corn and balsamic vinegar and mix gently.

Garnish with scallions.

Serve over steaming hot brown rice with a selection of lightly blanched vegetables and a side dish of pressed cucumber with brown rice vinegar.