Two-Bean Tofu Chili

• 1-1/2 cup black turtle beans
• 1-1/4 lb. tofu
• 1 can (5-1/2 oz.) tomato paste
• 2 tbsp. soy sauce
• 2 tbsp. dijon mustard
• 3 cloves garlic, chopped
• 2 tsp. oregano
• 1/4 cup dry red wine
• 2 tsp. basil
• 1/2 cup vegetable oil
• 1 cup chopped onions
• 3 cans (1-3/4 lb. each) tomatoes, undrained
• 1/4 cup chili powder
• 1-1/2 tbsp. cumin
• 1 can (14 oz.) red kidney beans
• 1/2 cup Italian parsley, chopped
• 1/4 cup cilantro, chopped
• Salt and pepper, to taste

1. Soak the black beans.
2. Freeze, thaw & squeeze out the tofu, then tear into pieces.
3. In a mixing bowl, whisk together half the tomato paste, soy sauce, mustard, garlic, oregano, red wine & basil.
4. Add the tofu and stir to coat.
5. In a large pot, saute the tofu mixture in half the oil until the liquid has been absorbed and the tofu browned.
6. Remove from the heat.
7. In a small pot, saute the onion in the remaining oil until transparent.
8. Add to the tofu mixture.
9. Add the tomatoes, the rest of the tomato paste, chili powder, cumin, salt & pepper.
10. Add the black beans.
11. Simmer on low heat for 30 to 40 minutes until the beans are tender.
12. Add kidney beans; cook another 10 minutes.
13. Add parsley & cilantro; cook for 5 minutes.
14. Check seasonings.
15. Serve with cornbread.

black turtle beans, tofu, tomato paste, soy sauce, mustard, garlic, oregano, red wine, basil, vegetable oil, onions, tomatoes, chili powder, cumin, red kidney beans, italian parsley, cilantro, salt

Taken from www.foodgeeks.com/recipes/525 (may not work)