---------- 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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