Spicy Tofu Vegetarian Chili - cooking recipe

Ingredients

7 ounces pasta, such as wagon wheel or 7 ounces other small shell pasta, uncooked
1 1/2 cups finely chopped onions
1 cup finely chopped green pepper
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dry crushed red pepper
28 ounces crushed tomatoes in puree, undrained
1/2 lb firm tofu, drained and crumbled
2 (15 ounce) cans kidney beans, drained
1/2 cup shredded reduced-fat cheddar cheese

Preparation

Cook pasta according to package directions, omitting salt and fat; drain and set aside.
Coat a dutch oven with cooking spray and place over medium heat. Add onion and green pepper; saute until tender. Add garlic and saute for one more minute.
Add chili powder, cumin, garlic powder and crushed red pepper; cook, stirring constantly, 1 minute.
Stir in tomatoes and tofu. Bring mixture to a boil; reduce heat and simmer, uncovered, 15 minutes. Add beans and cook 10 additional minutes or until bean mixture is thoroughly heated.
To serve, place 1/2 cup pasta into each of 6 individual bowls, and spoon 1 cup chili over each serving. Top servings evenly with cheese.