1 medium onion, diced
1 long sweet red pepper, diced
4 cloves garlic, minced
1 teaspoon marjoram
1 teaspoon cumin
2 teaspoon chili powder
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 - 6 ounce can tomato paste
1 28 ounce can crushed tomatoes
2 cups vegetable broth
1 - 15 ounce can black beans, undrained
1 - 15 ounce can kidney beans, undrained
2/3 cup TVP(textured vegetable protein)
1 tablespoon soy sauce
2/3 cup boiling water
1/2 package (7 ounces) extra firm tofu, drained, pressed and crumbled
Salt and pepper
1) In a large pot over medium heat, saute the onion and red pepper in some olive oil until softened, 3 to 4 minutes. Add the garlic and spices and cook 1 to 2 minutes, stirring frequently (do not burn the garlic). Stir in the tomato paste and cook 2 minutes more. Add the crushed tomatoes, veggie broth and beans. Bring to a boil. Cover and simmer, 45-60 minutes.
2) Meanwhile, reconstitute the TVP with the boiling water and soy sauce. Let sit 5 minutes.
3) Heat a large pan over medium heat and fry the TVP and crumbled tofu in some olive oil. Season with salt and pepper. Add the TVP and tofu to the chili. Enjoy.
Source of recipe: I wrote this recipe.