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Two-Bean Tofu Chili





1-1/2 cup black turtle beans
1-1/4 lb. tofu
1 can (5-1/2 oz.) tomato paste
2 tbsp. soy sauce
2 tbsp. dijon mustard
3 cloves garlic, chopped
2 tsp. oregano
1/4 cup dry red wine
2 tsp. basil
1/2 cup vegetable oil
1 cup chopped onions
3 cans (1-3/4 lb. each) tomatoes, undrained
1/4 cup chili powder
1-1/2 tbsp. cumin
1 can (14 oz.) red kidney beans
1/2 cup Italian parsley, chopped
1/4 cup cilantro, chopped
Salt and pepper, to taste


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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