Mushroom Tofu Chili

• 2 -3 tablespoons olive oil (or canola oil)
• 2 onions, large, chopped
• water (optional)
• 8 -12 ounces mushrooms, sliced
• 6 garlic cloves, large, chopped
• 2 teaspoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon oregano, fresh (or 1 1/2 tsps. dried oregano)
• 1/2 teaspoon dried red pepper flakes (to taste)
• 2 (28 ounce) cans diced tomatoes, with their juice
• 2 tablespoons tomato paste
• 2 (15 ounce) cans red beans, drained (or pinto beans)
• 2 tablespoons soy sauce
• 12 -16 ounces tofu, drained and cut in cubes (medium or firm)
• 2 tablespoons cilantro, chopped (optional)
• salt & freshly ground black pepper, to taste

1. Heat oil in a nonreactive wide Dutch oven over medium heat.
2. Add onions and saute 5 minutes; add 1 or 2 Tbsps. hot water from time to time if pan becomes dry.
3. Add mushrooms and garlic and saute 2 minutes.
4. Add chili powder, cumin, oregano and pepper flakes, stir over low heat 30 seconds.
5. Add tomatoes with juices and tomato paste. Stir and bring to a boil.
6. Add beans and soy sauce and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes.
7. Add tofu and stir gently. Simmer, uncovered, 5 minutes or until chili is thick.
8. Add cilantro, if using.
9. Taste and adjust salt and pepper.
10. Serve hot.

olive oil, onions, water, mushrooms, garlic, chili powder, ground cumin, oregano, red pepper, tomatoes, tomato paste, red beans, soy sauce, cilantro, salt

Taken from www.food.com/recipe/mushroom-tofu-chili-293394 (may not work)