• Sumo

This chili highlights the flavors of two distinct types of preserved tomatoes. The oil-packed, dried tomatoes have a deep, rich flavor that fills the senses, while the canned tomatoes bring a bright freshness to the dish!

Tomato Duo Chili Stew Recipe

Prep Time: 15 minutes

Cook Time: 1 hour, 50 minutes

Total Time: 2 hours, 5 minutes


  • 1 Jar Oil-Packed Dried Tomatoes
  • 2 Pounds Firm Tofu, drained and cut into bite-sized cubes
  • 2 Sweet Onions, chopped
  • 4 Tablespoons Garlic, minced
  • 2 Red Bell Peppers, chopped
  • 2 Green Bell Peppers, chopped
  • 2 Carrots, chopped
  • 1/2 Cup Golden Raisins
  • 4 Teaspoons Cumin
  • 1/2 Teaspoon Crushed Red Pepper
  • 1 4.5oz Can Green Chilies
  • 1 28 Oz. Can Crushed Tomatoes
  • 8 oz. Mozzarella (optional)


  1. Drain the tomatoes, reserving 2 tablespoons of the oil from the oil-packed tomatoes. Chop and set aside.
  2. In a large dutch oven, heat the oil over medium-high heat. Add the tofu, half at a time, and brown.
  3. Add all the meat to the dutch oven along with the onion, garlic, peppers and carrots. Cook for 2 minutes then stir in the tomatoes, raisins, cumin and crushed red peppers. Cook for another two minutes then add the green chilIes. Cook for another minute then add 2 cups of water and bring to a boil.
  4. Reduce heat to a simmer, cover and cook for 1 – 1 1/2 hours, stirring occasionally.
  5. Remove from heat and season to taste. Serve and top with cheese if desired.