Two Bean Tofu Chili

12 Servings

1 1/2 c black turtle beans
19 oz tofu
1 sm can tomato paste, 5 1/2 oz
2 T soy sauce
2 T dijon mustard
3 garlic cloves, chopped
2 t oregano
1/4 c dry red wine
2 t basil
1/2 c vegetable oil
1 c onions, chopped
3 28 oz cans tomatoes, undrain
1/4 c chili powder
1 1/2 T cumin
1 cn red kidney beans, 14 oz
1/2 c italian parsley, chopped
1/4 c cilantro, chopped
1 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.