Best Ever Vegan Chili

• 10 ounces firm tofu package
• 1/2 cup dry red wine
• 1 1/2 cups liquid reserved from the cooked red kidney beans
• 4 tablespoons olive oil
• 2 onions chopped
• 3 garlic cloves chopped
• 2 teaspoons cumin
• 4 teaspoons chili powder
• 1 jalapeno chopped
• 1 chipotle pepper smoked, chopped
• 5 1/2 ounces tomato paste
• 2 cups chopped tomatoes
• 2 bay leaves
• 2 cups brown lentils cooked
• 3 1/2 cups red kidney beans cooked
• 1 zucchini large, diced
• 4 cups water
• 1 tablespoon salt

1. The night before, wash and soak the red kidney beans.
2. Cook the beans which have soaked overnight in unsalted water (very important not to add the salt as it will slow the cooking process).
3. Use enough water (about 8 cups) to cook the beans. This should give you enough liquid when cooled to soak the tofu (1 1/2 cup), and enough reserved liquid needed to cook the chili.
4. In a bowl crumble the tofu into small pieces to resemble coarsely ground beef.
5. Pour in the red wine and 1 1/2 cup of the liquid from the boiled beans. Allow to marinate approx 30-40 minutes. This will give the tofu some colour and flavour.
6. In a large Dutch oven heat 4 tablespoons of olive oil
7. Add the onions. Cook for 4 minutes to allow to brown.
8. Add the garlic, continue to cook for an additional minute.
9. Stir in the cumin, jalapeno, chipotle and tomato paste.
10. Add the chopped tomatoes, the red kidney beans, lentils, bay leaves and zucchini.
11. Pour in the tofu and marinade, plus the 3-4 cups of reserved liquid and bring to a boil.
12. Allow to simmer for 35-45minutes to allow the flavours to absorb and the chili to thicken.
13. Add the salt near the end of the cooking process.

red wine, liquid reserved, olive oil, onions, garlic, cumin, chili powder, pepper, tomato, tomatoes, bay leaves, brown lentils cooked, red kidney, zucchini, water, salt

Taken from www.yummly.com/recipe/Best-Ever-Vegan-Chili-1649438 (may not work)