Tofu Chili with Avocado Salad | RICARDO

Ingredients

• 1 onion, chopped
• 2 cloves garlic, chopped
• ½ lb (225 g) white mushrooms, quartered
• 2 tbsp (30 ml) olive oil
• 1 red bell pepper, seeded and diced
• ½ orange bell pepper, seeded and diced
• ½ cup (125 ml) tomato-based chili sauce
• 2 tbsp chili powder
• 1 can (28 oz/796 ml) diced plum tomatoes
• 1 can (19 oz/540 ml) red kidney beans, rinsed and drained
• 1 block (¾ lb/340 g) firm or extra-firm tofu, patted dry and diced
• 1 avocado, diced
• ½ orange bell pepper, seeded and thinly sliced
• ¼ cup (10 g) fresh basil leaves, torn
• 1 tbsp (15 ml) lime juice
• ½ cup (50 g) grated Canadian aged cheddar cheese
• Salt
• pepper