Vegetarian Tofu Chili
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
1/2 C. mild chilies, minced
1/2 C. tamari
1/2 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
Cooking Instructions
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)