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     Title: Two Bean Tofu Chili
Categories: Main dish, Vegetarian
     Yield: 12 servings

 1 1/2 c  Black turtle beans
    19 oz Tofu
     1 sm Can tomato paste, 5 1/2 oz
     2 tb Soy sauce
     2 tb Dijon mustard
     3 ea Garlic cloves, chopped
     2 ts Oregano
   1/4 c  Dry red wine
     2 ts Basil
   1/2 c  Vegetable oil
     1 c  Onions, chopped
     3 ea 28 oz cans tomatoes, undrain
   1/4 c  Chili powder
 1 1/2 tb Cumin
     1 cn Red kidney beans, 14 oz
   1/2 c  Italian parsley, chopped
   1/4 c  Cilantro, chopped
          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.

 "Tofu: A Recipe Booklet Produced by the Ontario Soybean Growers
 Marketing Board"

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