Mark'S Vegetarian Chili

• 3 Tbsp. canola oil
• 1 large onion, diced
• 2 medium carrots, sliced
• 6 oz. firm tofu, cubed
• 1 (15 oz.) can kidney beans
• 1 (15 oz.) can Great Northern beans
• 2 (16 oz.) cans diced tomatoes
• 22 oz. tomato juice
• 11 oz. water
• 1 Tbsp. granulated garlic
• 1 tsp. onion powder
• 1 tsp. cumin powder
• 2 tsp. chili powder
• 1 Tbsp. oregano flakes
• 1 vegetable bouillon cube
• 2 Tbsp. mellow white miso
• 1 Tbsp. tamari sauce

1. In large cooking pot, simmer oil, onion, carrot and tofu about 10 minutes.
2. Add granulated garlic for 1 minute.
3. I then drain and rinse beans.
4. Add beans, diced tomatoes, tomato juice and water to pot.
5. Increase heat to medium and bring to boil.
6. Add spices and reduce heat and let simmer 45 minutes.
7. Add miso and tamari sauce. Let simmer another 10 to 15 minutes.
8. Makes 4 to 6 servings.
9. Bon Appetite!

canola oil, onion, carrots, firm tofu, kidney beans, great northern beans, tomatoes, tomato juice, water, garlic, onion powder, cumin powder, chili powder, oregano flakes, vegetable bouillon cube, mellow white miso, tamari sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=697134 (may not work)