Vegetarian Tofu Chili


2 cups cooked and drained kidney beans
1 cup frozen tofu, thawed, squeezed dry and mashed
2 lbs. mushrooms, sliced
3 sm. onions, chopped coarsely
1/2 cup mild chilies, minced
1/2 cup tamari
1/2 cup red wine, optional
4 lg. cloves minced garlic
1 tablespoon sesame oil
1 teaspoon chili powder, to taste


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.


24.0 servings


Thursday, December 17, 2009 - 2:49pm



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