Yes, the above photo is a bowl of chili, and yes, I made it. No, the original recipe is not mine.
You see, a few weeks ago I received an e-mail from Alyssa (EverydayMaven) inviting me to be a guest blogger for her new weekly series Guest Blogger of the Week. Needless to say I was flattered and honored.
I have been a follower of Everyday Maven and enjoy Alyssa’s uncomplicated, delicious and healthy recipes, so I did not hesitate to say yes.
She then asked me to introduce my Freezing Tofu and Bean Sprouting techniques to her readers. Her Everyday Beef + Bean Chili recipe immediately came to my mind as the perfect vehicle. I thought it would be so cool to do a makeover of this recipe using some frozen tofu in addition to the beef and sprouted beans.
These are the changes I made to the original recipe:
∞ Substituted frozen tofu for part of the ground beef (click here for how to freeze tofu). Above photo: frozen tofu.
∞ Substituted pinto bean sprouts for the canned beans (used pinto beans only, no kidney beans) (click here for how to grow pinto bean sprouts). Right photo: pinto bean sprouts.
∞ Did not use the polenta
If you wanted to try tofu but hestitated, give this Frozen Tofu, Beef & Pinto Bean Sprouts Chili a try, you cannot tell there is tofu in it. Click here for the recipe.
Thank you Alyssa for inviting me to participate in GBOTW and to share my ideas with your readers!
Copyright © by Norma Chang