Two Bean Tofu Chili

      Yield: 12 Servings

  1 1/2 c  black turtle beans

     19 oz tofu

      1 sm 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 cn red kidney beans,14 oz

    1/2 c  italian parsley,chopped

    1/4 c  cilantro,chopped

      1    salt & pepper,to taste

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.