TWO BEAN TOFU CHILI
Regi Dean's Recipes 08/22/99
Tofu
Ontario Soybean Growers
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28 oz cans tomatoes, undrain	3 ea
Basil	2 ts
Black turtle beans	1 1/2 c
Can tomato paste, 5 1/2 oz	1 sm
Chili powder	1/4 c
Cilantro, chopped	1/4 c
Cumin	1 1/2 tb
Dijon mustard	2 tb
Dry red wine	1/4 c
Garlic cloves, chopped	3 ea
Italian parsley, chopped	1/2 c
Onions, chopped	1 c
Oregano	2 ts
Red kidney beans, 14 oz	1 cn
Soy sauce	2 tb
Tofu	19 oz
Vegetable oil	1/2 c
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 12 Servings
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"