Two Bean Tofu Chili Recipe

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Two Bean Tofu Chili Ingredients

1 1/2 cup black turtle beans
19 oz tofu
1 small can tomato paste, 5 1/2 oz
2 tbsp soy sauce
2 tbsp dijon mustard
3 each garlic cloves, chopped
2 tsp oregano
1/4 cup dry red wine
2 tsp basil
1/2 cup vegetable oil
1 cup onions, chopped
3 each 28 oz cans tomatoes, undrain
1/4 cup chili powder
1 1/2 tbsp cumin
1 can red kidney beans, 14 oz
1/2 cup italian parsley, chopped
1/4 cup cilantro, chopped
1 salt & pepper, to taste

A Recipe for
Two Bean Tofu Chili

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This is a recipe for Two Bean Tofu Chili from the recipe cookbook of Recipes-to-go (Bean)

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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Two Bean Tofu Chili

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Two Bean Tofu Chili Directions

Soak the black beans. Freeze, thaw & 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 & basil. Add the tofu &
stir to coat.

In a large pot, saute the tofu mixture in half the oil until the
liquid has been absorbed & the tofu browned. Remove from the heat. In
a small pot, saute 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 & pepper. Also add the black
beans. Simmer on low heat for 30 to 40 minutes until the beans are
tender. Add the kidney beans & cook another 10 minutes. Add parsley
& cilantro & cook for 5 minutes. Check seasonings & serve with
cornbread.

"Tofu: A Recipe Booklet Produced by the Ontario Soybean Growers
Marketing Board"

Serves: 12

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Two Bean Tofu Chili Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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