Slow cooker Tofu Chili

I love cooking in the crock pot, it makes coming home or waking up (depending on when you set it for) a wonderful surprise, because when you either open the door or your eyes, you are greeted with a wonderful aroma and a satisfaction that your meal is ready.
This usually yields a ton of chili, so you may want to freeze it and save some for later.  I have a muffin tin where each section measures exactly one cup.  So when you've had your fill and the chili has cooled off, scoop out the leftovers and save some for another day.  Leave in the freezer overnight, then gently coax the frozen goodness with a bit of warm water, then vacuum pack and freeze for later.

29oz. (large can) Black beans
29oz. Garbanzo beans
4oz. Green Chiles
14 1/2oz. Kernel corn
29oz. Diced Tomatoes with garlic and basil
1 pkg. of firm Tofu
1 or 2 teaspoon(s) of chili powder
1/2 cup of chopped green onions
2 tablespoons of chopped garlic


Drain the tofu. Cut it into 1/2 inch cubes.* Place in the bottom of the Crock Pot
Drain the beans and corn and rinse thoroughly. Add them to the Crock Pot
Add tomatoes, 1 to 2 tablespoons (to taste) of chili powder, garlic and top with onions.

Cover the Crock Pot and set it on low for about 5 hours or high for about 3 hours.

Please note: The cook time on Crock Pots vary.  Adjust your Crock Pot accordingly.
*To drain tofu, I place it on a plate and top with several layers of paper towels, then place another plate on top and then some cans to help press the excess water out.  Replace the paper towels a few times until tofu looks dry.

Draining the tofu

Stay hungry my friends.