Chili con Tofu

・1 Tbsp.. canola oil
・3 onions, chopped
・1 carrot, chopped
・1 Tbsp. finely chopped jalapeno, if desired
・3-4 tsp chili powder
・1 tsp ground cumin
・1,000ml canned tomatoes, chopped with juices
・1 tsp brown sugar
・350g red kidney beans, drained and rinsed
・2 packages (616g) Mori-Nu Silken Tofu Extra Firm, crumbled

Optional Garnish: nonfat plain yogurt finely shredded chedder cheese or soy cheddar cheese chopped scallions

1. In a large saucepan, heat oil over medium heat. Add onions, carrots, jalapenos, garlic, chili powder, and cumin. Saute until onions and carrots are soft, 5 to 7 minutes.
2. Add tomatoes with juice and sugar. Cook for 5 minutes over high heat.
3. Reduce heat to low, then stir in beans and tofu. Simmer the chili until thickened, about 15 minutes.
4. Serve with yogurt, finely grated cheddar, and scallions on the side.