---------- Recipe via Meal-Master (tm) v8.01
 
      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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