Title: Two Bean Tofu Chili
Categories: Entree Vegetarian Chili Bean Canadian
Yield: 12 Servings

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