Tofu and Two Bean Chili
Ingredients
- 1 1/2 cup black turtle beans
- 19 oz. tofu
- 5 1/2 ounce can tomato paste
- 2 tablespoon soy sauce
- 2 tablespoon Dijon mustard
- 3 garlic cloves, chopped
- 2 teaspoon oregano
- 1/4 cup dry red wine
- 2 teaspoon basil
- 1/2 cup vegetable oil
- 1 cup onions, chopped
- 3 28-oz cans tomatoes, not drained
- 1/4 cup chili powder
- 1-1/2 Tbsp cumin
- 14 ounce can red kidney beans
- 1/2 cup Italian parsley, chopped
- 1/4 cup cilantro, chopped
- Salt and pepper, to taste
Instructions
Soak the black beans. Freeze, thaw and 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 and 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 and 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 and cilantro; cook for 5 minutes. Check seasonings. Serve with cornbread.