Two Bean Tofu Chili 


 

Tags (edit):  Casseroles Main Dish Vegetarian  

 

Ingredients

1 1/2 cup Black turtle beans
19 ou ce Tofu
1 small ll Can tomato paste, 5 1/2 oz
2 Ta lespoon Soy sauce
2 Ta lespoon Dijon mustard
3 ea Garlic cloves, chopped
2 te spoon Oregano
1/4 cup Dry red wine
2 te spoon Basil
1/2 cup Vegetable oil
1 cup Onions, chopped
3 ea 28 ounce cans tomatoes, undrain
1/4 cup Chili powder
1 1/2 Ta lespoon Cumin
1 can Red kidney beans, 14 oz
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. Also add the tomatoes, the rest of the tomato paste, chili powder, cumin, salt and pepper. Also add the black beans. Simmer on low heat for 30 to 40 minutes until
the beans are tender. Add the kidney beans and cook another 10 minutes. Add parsley and cilantro and cook for 5 minutes. Check seasonings and serve with cornbread.

"Tofu: A Recipe Booklet Produced by the Ontario Soybean Growers
Marketing Board"



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Yields: 12 Servings



notes: 

Cuisine:   Southwestern

Main Ingredient:  



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