Ingredients

1 1/2 cup black beans
19 oz. tofu
6 oz. tomato paste
2 tb soy sauce
2 tb mustard
3 garlic cloves
2 ts.oregano
1/4 cup red wine
2 ts. basil
1/2 cup vegetable oil
1 onion, chopped
84 oz. canned tomatoes
1/4 cup chili powder
1 1/2 tb. Cumin
15 oz. kidney beans
1/2 cup parsely
2 tb. White pepper
2 whole dried habenero

Doings

Soak the black beans. Tear the tofu into pieces. In a mixing bowl, whisk together the soy sauce, mustard, garlic, oregano, red wine, basil and half the tomato paste. 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 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, and white 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 habenero and cook another 10 minutes or so.

Comments

A much more mild chili than 'Gastrointestinal Surprise.' Serve with a smile and a spring in your step. Makes about 12 servings.

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