Two Bean Tofu Chili
Yield
12 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
black beans, dried
|
|
| 19 | ounces |
tofu
|
|
| 1 | can |
tomato paste
5 1/2 ounces |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
dijon mustard
|
|
| 3 | each |
garlic cloves
|
|
| 2 | teaspoons |
oregano
|
|
| ¼ | cup |
red wine
dry |
*
|
| 2 | teaspoons |
basil
|
*
|
| ½ | cup |
vegetable oil
|
|
| 1 | cup |
onions
chopped |
|
| 3 | cans |
tomatoes
undrained, 28 ounces each |
*
|
| ¼ | cup |
chili powder
|
*
|
| 1 ½ | tablespoons |
cumin
|
|
| 14 | ounces |
kidney beans, canned
|
*
|
| ½ | cup |
italian parsley
|
|
| ¼ | cups |
cilantro
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
black beans, dried
|
|
| 549.1 | ml/g |
tofu
|
|
| 1 | can |
tomato paste
5 1/2 ounces |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
dijon mustard
|
|
| 3 | each |
garlic cloves
|
|
| 1E+1 | ml |
oregano
|
|
| 59 | ml |
red wine
dry |
*
|
| 1E+1 | ml |
basil
|
*
|
| 118 | ml |
vegetable oil
|
|
| 237 | ml |
onions
chopped |
|
| 3 | cans |
tomatoes
undrained, 28 ounces each |
*
|
| 59 | ml |
chili powder
|
*
|
| 23 | ml |
cumin
|
|
| 404.6 | ml/g |
kidney beans, canned
|
*
|
| 118 | ml |
italian parsley
|
|
| 59 | ml |
cilantro
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
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, sauté 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, sauté 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.
