The weather is chilly, so why not dinner!

I was commissioned recently to make Vegetarian Chili. I know, chili is boring but this was enough of a hit that folks asked for my recipe so I decided to share.

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Vegetarian Chili (Vegan)

-1 pound each Pinto, Red and Black beans. If you don't like black beans, use Great Northerns.

-2 large jalapenos, diced (wear gloves!!!)

-1 large onion

-3 large cloves garlic

-2 cans of  diced tomatoes. I use the Ro-Tell brand with green chilies

-8 medium tomateos (the green waxy half cousins to rhubarb), large dice

-21 oz extra firm tofu, this is like a block and a half (just trust me!)

-3 tablespoons chili powder

-1.5 oz Cumin (this is a whole jar...)

-2 tablespoons Cavenders

-pinch of cinnamon and cocoa powder (again, trust me!)

-salt and pepper to taste

Soak the beans overnight in cold water. Change the water and soak another 8 hours. It helps to use the pot you are cooking in to soak...less mess later.

Drain the beans and add a heavy hand of salt. Add clean water to cover; we are looking for a 2:1 coverage of the beans. Throw this on high heat and boil the snot out of it. Stir frequently and keep adding water as needed. While we are looking for soft beans, you will get the added benefit the beans thickening this liquid so don't add too much water.

While this is working, in a separate pan sweat one large onion and 4 large cloves of garlic. Add to this pan the diced jalapenos (I seed one and leave the guts in the other...make it as hot or not as you like) and the tomatoes, let it meld.

When your beans are thick enough add the goodies from the pan, season and continue to cook for several hours. As it reaches as thick as you want it, check the seasoning and add the tomateos and tofu. At this point I transfer it to a crock pot or slow cooker set to warm. It can stay in here until you are ready to eat.

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Enjoy!