Two-bean Tofu Chili
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Vegetarian | 12 | Servings |
INGREDIENTS
| 1 1/2 | c | Black turtle beans |
| 19 | oz | Tofu |
| 1 | Can tomato paste, 5 1/2 oz | |
| 2 | T | Soy sauce |
| 2 | T | Dijon mustard |
| 3 | Garlic cloves, chopped | |
| 2 | t | Oregano |
| 1/4 | c | Dry red wine |
| 2 | t | Basil |
| 1/2 | c | Vegetable oil |
| 1 | c | Onions, chopped |
| 3 | 28 oz cans tomatoes, undrain | |
| 1/4 | c | Chili powder |
| 1 1/2 | T | Cumin |
| 1 | Red kidney beans, 14 oz | |
| 1/2 | c | Italian parsley, chopped |
| 1/4 | c | Cilantro, chopped |
| Salt & pepper, to taste |
INSTRUCTIONS
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" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 208
Calories From Fat: 110
Total Fat: 12.6g
Cholesterol: 0mg
Sodium: 329.8mg
Potassium: 374mg
Carbohydrates: 16.7g
Fiber: 5.1g
Sugar: 1.9g
Protein: 9.5g