Three Bean Chili

This is a yummy, easy chili. You just need to set it in the crockpot and let it cook. I like to serve this with cornbread muffins; I'll post that recipe next. But for now here's the chili:

Mix all the ingredients in the crockpot

Set on low and cook for 6 hours

Ingredients

1 can* black beans rinsed and drained

1 can garbanzo beans rinsed and drained

1 can kidney beans rinsed and drained

1 can tomato sauce

1 can diced tomatoes drained

1 package frozen tofu, now thawed

half bag frozen sweet corn about 1 1/2 cups

1/2 cup liquid veggie broth

2 tbs mixed no salt seasoning mix (I get mine from Costco.)

1/2 tsp chili powder

1/2 tsp cayenne powder 

1/2 tsp ground paprika

* The cans I'm using are 15oz.

Directions 

• The tofu needs to be frozen the day before. I like to put a small slit in the container top and drain the water out before freezing. 
• To thaw the tofu, you can set it on the counter and let it thaw all day; or take it out of its packaging and put it in a pot with some water and boil it; or take it out of the packaging, put it in a microwave safe container, and place it in the microwave for a few minutes. 
• Once the tofu is thawed, squeeze the water out of it. WARNING: If you put it in the microwave or boiled it, the water inside will be super hot, so you'll want to run it under cold water and gently squeeze it several times. 
• Crumble up the tofu into small pieces (smaller than bite-sized). 
• Place all the ingredients in the crockpot and mix it around.  
• Set it on low and cook for about 6 hours.