Two-Bean Tofu Chili

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Two-Bean Tofu Chili Ingredients

1 1/2 c Black turtle beans	1/2 c Vegetable oil
19 oz Tofu	1 c Onions, chopped
1 sm Can tomato paste, 5 1/2 oz	3 28 oz cans tomatoes, undrain
2 tb Soy sauce	1/4 c Chili powder
2 tb Dijon mustard	1 1/2 tb Cumin
3 Garlic cloves, chopped	1 cn Red kidney beans, 14 oz
2 ts Oregano	1/2 c Italian parsley, chopped
1/4 c Dry red wine	1/4 c Cilantro, chopped
2 ts Basil	Salt & pepper, to taste

Instructions for Two-Bean Tofu Chili

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 & stir to coat. In a large pot, saute the tofu mixture in half the oil until the liquid has been absorbed & 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. Also add the tomatoes, the rest of the tomato paste, chili powder, cumin, salt & pepper. Also add the black beans. Simmer on low heat for 30 to 40 minutes until the beans are tender. Add the kidney beans & cook another 10 minutes. Add parsley & cilantro & cook for 5 minutes. Check seasonings & serve with cornbread. "Tofu: A Recipe Booklet Produced by the Ontario Soybean Growers Marketing Board" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

Main Ingredient: TofuCuisine: Uncategorized

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