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Tofu and Two Bean Chili

1 1/2 cups black turtle beans
19 oz. tofu
5 1/2 oz can tomato paste
2 tablespoons soy sauce
2 tablespoons Dijon mustard
3 garlic cloves, chopped
2 teaspoons oregano
1/4 cup dry red wine
2 teaspoons basil
1/2 cup vegetable oil
1 cup onions, chopped
3 28-oz cans tomatoes, not drained
1/4 cup chili powder
1-1/2 Tbsp cumin
14 oz can red kidney beans
1/2 cup Italian parsley, chopped
1/4 cup cilantro, chopped
Salt and pepper, to taste

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, saute the tofu mixture in half the oil until the
liquid has been absorbed and the tofu browned. Remove from the

In a small pot, saute the onion in the remaining oil until transparent.
Add to the tofu mixture. Add the tomatoes, the rest of the tomato
paste, chili powder, cumin, salt and pepper. Add the black beans.
Simmer on low heat for 30 to 40 minutes until the beans are tender.
Add kidney beans; cook another 10 minutes. Add parsley and cilantro;
cook for 5 minutes. Check seasonings. Serve with cornbread.


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