Vegetarian Tofu Chili

Photo: flickr user Prince Roy

Ingredients

2 cups cooked and drained kidney beans

1 cup frozen tofu, thawed, squeezed dry and mashed

2 lbs. mushrooms, sliced

3 sm. onions, chopped coarsely

1/2 cup mild chilies, minced

1/2 cup tamari

1/2 cup red wine, optional

4 lg. cloves minced garlic

1 tablespoon sesame oil

1 cup each, minced: green pepper, celery, 1 teaspoon each: cumin and basil

1 teaspoon chili powder, to taste

Preparation

Mix together the tofu, wine, tamari, cumin, basil and chili powder; let marinade at room temperature for 1 hour. Meanwhile, heat the oil in a large soup pot and saute the onion until limp but not browned. Add the carrot, celery and green pepper. Saute 2 minutes. Add mushrooms and garlic, and saute until mushrooms begin to exude moisture, about 5 minutes at fairly high heat. Add all remaining ingredients, including tofu marinade, and bring to a boil. Lower heat and simmer for 1 hour or until chili is thick and fragrant and the seasonings are well blended.