Mushroom Tofu Chili

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 4
• 2 -3 tablespoons olive oil (or canola oil)
• 2 onions, large, chopped
• water (optional)
• 8 -12 ounces mushrooms, sliced
• 6 garlic cloves, large, chopped
• 2 teaspoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon oregano, fresh (or 1 1/2 tsps. dried oregano)
• 1/2 teaspoon dried red pepper flakes (to taste)
• 2 (28 ounce) cans diced tomatoes, with their juice
• 2 tablespoons tomato paste
• 2 (15 ounce) cans red beans, drained (or pinto beans)
• 2 tablespoons soy sauce
• 12 -16 ounces tofu, drained and cut in cubes (medium or firm)
• 2 tablespoons cilantro, chopped (optional)
• salt & freshly ground black pepper, to taste

Recipe

• 1 heat oil in a nonreactive wide dutch oven over medium heat.
• 2 add onions and saute 5 minutes; add 1 or 2 tbsps. hot water from time to time if pan becomes dry.
• 3 add mushrooms and garlic and saute 2 minutes.
• 4 add chili powder, cumin, oregano and pepper flakes, stir over low heat 30 seconds.
• 5 add tomatoes with juices and tomato paste. stir and bring to a boil.
• 6 add beans and soy sauce and bring to a boil. reduce heat and simmer, uncovered, 10 minutes.
• 7 add tofu and stir gently. simmer, uncovered, 5 minutes or until chili is thick.
• 8 add cilantro, if using.
• 9 taste and adjust salt and pepper.
• 10 serve hot.