This is an easy chili recipe from Linda Rosensweig's "New Vegetarian Cuisine" cookbook. You can cut back on the chili powder to make it less spicy, or add more for an extra kick. It's best to serve this chili with something (like cornbread), as it can be pretty spicy.
Also, you can vary your ingredients- I use this as a basic chili and add or take out what I want. I have never made it with tofu as I think there are plenty of other ingredients.
2 teaspoons canola oil
1 cup chopped scallions
1/2 cup chopped sweet red peppers
1/2 cup chopped green peppers
2 garlic cloves, minced
8 ounces firm tofu, well drained and squeezed dry between paper towels
1 tablespoon unbleached flour
1 tablespoon chili powder1 teaspoon coca powder
1/8 teaspoon ground red pepper
1 can (14 1/2 oz) low-sodium stewed tomatoes with juice
2 tablespoons red wine vinegar1 1/4 cups canned black beans, rinsed and drained
1 tablespoon chopped fresh cilantro
1.) In a 2-quart saucepan over medium heat, warm the oil. Add the scallions, red peppers, green peppers, and garlic; cook, stirring frequently, for 4 to 5 minutes, or until tender.
2.) Crumble the tofu and add to the pan. Cook, stirring often, for 5 to 7 minutes, or until golden.
3.) Add the flour, chili powder, cocoa powder and ground pepper. Cook, stirring constantly, for 2 minutes. Add the tomatoes (with their liquid) and vinegar; bring to a boil. Reduce the heat to low and simmer for 20 to 30 minutes, or until slightly thick.
4.) Stir in the beans and cilantro. Simmer for 5 minutes.