Recipe: Vegetarian Tofu Chili [edit]

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[edit] Ingredients

2	c. cooked and drained kidney beans
1	c. frozen tofu, thawed, squeezed dry and mashed
2	lbs. mushrooms, sliced
3	sm. onions, chopped coarsely
½	c. mild chilies, minced
½	c. tamari
½	c. red wine, optional
4	lg. cloves minced garlic
1	tbsp. sesame oil
1	c. each, minced: green pepper, celery, carrot
1	tsp. each: cumin and basil
1	tsp. chili powder, to taste

[edit] Preparation

Step 1

Mix together the tofu, wine, tamari, cumin, basil and chili powder; let marinade at room temperature for 1 hour. Meanwhile, heat the oil in a large soup pot and saute the onion until limp but not browned. Add the carrot, celery and green pepper. Saute 2 minutes. Add mushrooms and garlic, and saute until mushrooms begin to exude moisture, about 5 minutes at fairly high heat. Add all remaining ingredients, including tofu marinade, and bring to a boil. Lower heat and simmer for 1 hour or until chili is thick and fragrant and the seasonings are well blended. Season to taste and serve with hot cornbread.