Two-bean tofu chili

12 Servings

Quantity Ingredient
1½ cup Black turtle beans
19 ounces Tofu
1 small Can tomato paste, 5 1/2 oz
2 tablespoons Soy sauce
2 tablespoons Dijon mustard
3 \N Garlic cloves, chopped
2 teaspoons Oregano
¼ cup Dry red wine
2 teaspoons Basil
½ cup Vegetable oil
1 cup Onions, chopped
3 \N 28 oz cans tomatoes, undrain
¼ cup Chili powder
1½ tablespoon Cumin
1 can Red kidney beans, 14 oz
½ cup Italian parsley, chopped
¼ cup Cilantro, chopped
\N \N Salt & 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 & 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"

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