Blue Mountain Jerk Chili

Country Living One-Dish Country Suppers, p. 122

3 tablespoons chili powder

1 teaspoon ground cinnamon

1 teaspoon dried oregano

1 teaspoon light brown sugar

½ teaspoon ground allspice

½ teaspoon ground cinnamon

½ teaspoon ground red pepper

1 pound firm tofu, cut into ½-inch cubes

2 tablespoons vegetable oil

1 large onion, chopped

3 cloves garlic

1 14 ½-ounce can low-sodium vegetable broth

1 14 ½-ounce can low-sodium diced tomatoes

1 ripe banana, mashed

1 tablespoon rum (optional)

1 teaspoon salt

Season the Tofu: In a small bowl, mix together the chili powder, cumin, oregano, brown sugar, allspice, cinnamon, and ground red pepper. 

Now that's a beautiful spice mixture. (It tastes beautiful, too.)

Sprinkle the tofu with 1 teaspoon of the spice mixture and toss to coat evenly. Reserve the remaining spice mixture.

Brown the Tofu and Vegetables: In a large Dutch oven, heat the oil over medium-high heat until hot but not smoking. Add the tofu and cook until it begins to brown—about 4 minutes. Add the onion and cook until translucent—about 3 minutes.

I had never tried tofu in chili before, but I was incredibly happy with the way it turned out!

Make the Chili: Add the garlic, reserved spice mixture, vegetable broth, and tomatoes to the tofu mixture. Bring to a boil, then reduce the heat to low; simmer, uncovered, for 20 minutes.

If chili has an essence, a thing-in-itself, this is it.

Finish the Chili: Stir in the banana, rum, if using, and salt. Simmer, uncovered, for 10 more minutes. Serve hot.

Served up with some cheese sticks.

My Rating: 5/5 "I loved this SO MUCH. I know mashed banana and rum sound like really odd ingredients for a chili, but the Caribbean flavors really come together with the spice mixture and the overall effect is unique and absolutely delicious. And it's healthy, too!"