Vegetarian crock pot tofu chili soup

Vegetarian crock pot chili soup by Ria Jain

Makes 3-4 servings

1/4 cup water

1 can kidney beans

1/4 cup frozen corn

1 canned diced tomato and green chili. ( crush them with hand blender)

1/2 slab of drained firm tofu crumbled to tiny pieces.

1 chopped onion

3-4 cloves of chopped garlic

1/2  chopped green chili or jalapeño

1 tsp Oregano 

1/2 tsp cumin seeds

1/2 tsp coriander powder

Salt and pepper to taste.

( optional vegetables: mushroom, celery, capsicum)

Method: 

In a crock pot dump kidney beans and crushed tomato green chile purée. Add 1/4 cup water to it and turn crock pot on. 

Sauté  cumin seeds, onion, garlic, green chili, add crumbled tofu and sauté till light brown. Add frozen corn, dry coriander powder, Oregano, salt and pepper. 

Dump all the seasoning into the crock pot. Let it cook for one hour in the crock pot until piping hot. 

Serve hot with parmesan cheese or feta cheese garnish or eat as is.

You can make this recipe on stove top in 15-20 minutes.