{"id":43320,"date":"2017-04-18T15:46:42","date_gmt":"2017-04-18T19:46:42","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=43320"},"modified":"2017-04-18T15:53:44","modified_gmt":"2017-04-18T19:53:44","slug":"kabocha-tofu-chili%e5%8d%97%e7%93%9c%e3%81%a8%e8%b1%86%e8%85%90%e3%81%ae%e3%83%81%e3%83%aa%e3%82%b9%e3%83%bc%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=43320&lang=en","title":{"rendered":"Kabocha Tofu Chili<br>\u5357\u74dc\u3068\u8c46\u8150\u306e\u30c1\u30ea\u30b9\u30fc\u30d7"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43321 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/08.jpg\" alt=\"08\" width=\"510\" height=\"717\" \/><\/p>\n<p>Chili is one of my favorite dishes to make.<\/p>\n<p>Especially since we stopped eating a lot of meat, I&#8217;ve become more creative and started experimenting with various ingredients.<\/p>\n<p>What I&#8217;ve found is that you can&#8217;t really go wrong with chili, whatever ingredients you use!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43322 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/12-1.jpg\" alt=\"12\" width=\"510\" height=\"717\" \/><\/p>\n<p>This is no-meat Kabocha Tofu Chili.<\/p>\n<p>In this chili along with Kabocha squash and mashed extra firm tofu, you&#8217;ll find black beans and onions (I was planning to add green peppers and I forgot).<\/p>\n<p>This was so tasty!<\/p>\n<p>I really liked the sweetness from the Kabocha balancing the spices.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43324 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/14-2.jpg\" alt=\"14\" width=\"510\" height=\"717\" \/><\/p>\n<p>Chili is such a great one-bowl meal.<\/p>\n<p>Packed with nutrients and makes me stay full for a long time.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43325 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/07-2.jpg\" alt=\"07\" width=\"510\" height=\"717\" \/><\/p>\n<p><strong>Kabocha Tofu Chili<\/strong><\/p>\n<p>canola oil<br \/>\n3~4 cloves garlic, chopped<br \/>\n1 onion, chopped<br \/>\n2 cups cubed Kabocha<br \/>\n1 package extra firm tofu, microwaved for about one minute and excess water was removed<br \/>\n2 cups water<br \/>\n2 bay leaves<br \/>\n1 can black beans, rinsed<br \/>\n1 6-oz can tomato paste<br \/>\ncumin<br \/>\nchili powder<br \/>\nsugar<br \/>\n2~3 teaspoons chipotle sauce from a jar<br \/>\nsalt and pepper<br \/>\nhot sauce<br \/>\njapapeno peppers from a jar, chopped<br \/>\nchopped cilantro<\/p>\n<p>1. Sautee garlic and onion in oil.<br \/>\n2. Add Kabocha and continue to cook.<br \/>\n3. Add tofu and continue to cook. Salt and pepper.<br \/>\n4. Add water and bay leaves. Boil and then turn down to a low heat. Continue to cook until Kabocha is cooked through.<br \/>\n5. Add beans, tomato paste, cumin, chili powder, sugar, chipotle paste, salt, pepper, and hot sauce. Mix well.<br \/>\n6. Serve with chopped jalapeno peppers and cilantro. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chili is one of my favorite dishes to make. Especially since we stopped eating a lot of meat, I&#8217;ve become more creative and started experimenting with various ingredients. What I&#8217;ve found is that you can&#8217;t really go wrong with chili, whatever ingredients you use! This is no-meat Kabocha Tofu Chili. In this chili along with [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,22,12,20,28,29],"tags":[],"class_list":["post-43320","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-potatosquash","category-soup","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43320","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43320"}],"version-history":[{"count":5,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43320\/revisions"}],"predecessor-version":[{"id":43335,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43320\/revisions\/43335"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43320"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43320"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}