Tofu Chili

If you're looking for an easy and inexpensive meal, that yields a lot of food and can be stored in the fridge for a while, try this tofu chili.

For Chili

• 1 packet of chili seasoning ($ .99)
• 1 lb of medium-firm or firm tofu ($1.99 lb)
• 2 cans of kidney or black beans ($ .58 each)
• 1 can of tomato sauce or 1 can of diced tomatoes (15 oz $ .99)
• 1 can of salsa (16 oz - $2)
• 2 tablespoons of oil (olive oil or an inexpensive oil, like vegetable or canola or corn, will work just fine)

Total Cost: Less than $7

1. Open your package of tofu, drain out the water, and do a rough pat with paper-towel to remove any excess liquid from the tofu block.
2. Cut your tofu into small cubes and place it into a plastic or glass container or bowl.
3. In a small bowl, mix 2 tablespoons of oil with 1 tablespoon of the seasoning from the chili packet to make a marinade - place the rest of the packet aside for later.
4. Pour your marinade over the tofu. Put on a lid and to distribute the marinade and evenly coat all the tofu cubes, shake the container up a bit.
5. Then place your tofu in the fridge until you're ready for it.

_{* You can marinade your tofu right before preparing your other ingredients or the night before. The longer your tofu is in the marinade, the most flavor it will absorb.}

1. Add your beans, tomato sauce or diced tomatoes, salsa, and the remaining chili seasoning packet to a big pot.
2. Put it on the fire over medium-high heat and stir until all components are mixed together.
3. Let it sit on the fire for about ten to fifteen minutes, until everything is hot.
4. Keeping your pot over the fire, add your tofu - be sure to pour in all the marinade too.
5. Mix well, reduce the heat to low, and let the chili simmer for at least 20 minutes - stirring occasionally.

<sub>* How long you leave your chili on the low fire is up to you. The longer it simmers, the better your chili will be. If you're planning to let it simmer for more than a half hour, be sure to lower your fire to the lowest setting possible and stir periodically.

** If you feel your chili taste a little acidic (which can happen when you use canned salsa or canned tomato products, add in a tablespoon of brown sugar and stir well.</sub>

For Mashed Potatoes

• 2-3 lbs of potatoes (whichever kind is cheapest at your grocery store, usually Russet)
• 1/2 cup of milk or heavy cream
• 1/4 cup of butter or margarine

Steps

1. Using a peeler or a knife, peel the skin off your potatoes.
2. Cut your potato into small cubes (about an inch wide).
3. Place your potatoes in a colander or pasta drainer and give it a wash with some cold water. (This step is optional, but it helps to remove some of the excess dirt and starch.)
4. Add your potatoes to a pot and fill it with water - you want your potatoes to be covered completely submerged.
5. Boil your potatoes until they're soft - until you can cut it fairly easily with the edge of a fork. (This can take anywhere from 20 to 30 minutes, depending on how small you've cut your potatoes.)
6. Turn off your stove, drain the water from your potatoes, and place them back in the pot.
7. Using a potato masher or a big fork, smash your potatoes until their broken up.
8. Add 1/2 cup of milk or heavy cream and a 1/4 cup of butter of margarine to your potatoes.
9. Using a hand-mixer, blend your potatoes, milk, and butter until the potatoes are nice and creamy.
10. Add salt to taste.

<sub>* If you find your potatoes are not creamy enough, add a couple more tablespoons of milk to it and blend some more. You can also add a tablespoon or two of butter.

** You can also eat chili on its own, with any kind of pasta, over rice, or with cornbread.</sub>