Two-Bean Tofu Chili

by A.J.

Servings: 12 servings

INGREDIENTS

1-1/2 cups Black turtle beans
19 oz. Tofu
1 (5-1/2 oz) Can tomato paste
2 tbsp. Soy sauce
2 tbsp. Dijon mustard
3 Garlic cloves, chopped
2 tsp. Oregano
1/4 cup Dry red wine
2 tsp. Basil
1/2 cup Vegetable oil
1 cup Onions, chopped
3 (28 oz) cans tomatoes, undrain
1/4 cup Chili powder
1-1/2 tb Cumin
1 (14 oz) can Red kidney beans
1/2 cup Italian parsley, chopped
1/4 cup Cilantro, chopped
Salt & pepper, to taste

INSTRUCTIONS

Soak the black beans. Freeze, thaw & squeeze out the tofu, then tear into pieces. In a mixing bowl, whisk together half the tomato paste, soy sauce, mustard, garlic, oregano, red wine & basil. Add the tofu and stir to coat.

In a large pot, saute the tofu mixture in half the oil until the liquid has been absorbed and the tofu browned. Remove from the heat.

In a small pot, saute the onion in the remaining oil until transparent. Add to the tofu mixture. Add the tomatoes, the rest of the tomato paste, chili powder, cumin, salt & pepper. Add the black beans. Simmer on low heat for 30 to 40 minutes until the beans are tender.

Add kidney beans; cook another 10 minutes. Add parsley & cilantro; cook for 5 minutes. Check seasonings.

Serve with cornbread.

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Tagged: chili, soups, vegetarianchili add tags

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