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Vegetarian Chili

1 onion diced
1 green bell pepper
1 red bell pepper
1 stalk celery
2 cups pinto beans
3 jalapeno peppers
lots of chili powder
6 tomatoes ripe (do not skin and remove seeds)
2 tbsp. tomato paste
2 cloves garlic
salt and pepper to taste
1 package firm tofu
canola oil

Put the beans in a bowl and wash then with water. then cover the
beans with water 2" over the beans and let soak over night.

Put the tofu in the freezer also over night.

In the morning dump the water out of the beans and remove the tofu
from the freezer. Dice the onion, peppers, celery and sweat them
in the oil.

Cover the beans with water again and bring them to a boil. Then
turn down the heat and simmer for an hour or so until tender.

When the tofu is thawed, cut into small squares.

Cut the tomatoes into slices and cook over medium heat until they
disintegrate. Smoosh the garlic and add to tomato mush. Then add
sweated onion and peppers and tomato paste. Then add cooked beans
(minus the water they were cooked in). Add the chili powder salt
and pepper to taste. Simmer the whole thing for at least an hour,
adding water if it gets too thick. Dump in the tofu at the end and
simmer the whole thing.


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