Two-bean tofu chili
12 Servings
Ingredients
| 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 | Garlic cloves, chopped | |
| 2 | teaspoons | Oregano |
| ¼ | cup | Dry red wine |
| 2 | teaspoons | Basil |
| ½ | cup | Vegetable oil |
| 1 | cup | Onions, chopped |
| 3 | 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 |
| Salt & pepper, to taste | ||
Directions
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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