1/2 cup soybeans
1 cup pinto beans
1/2 cup whole wheat berries
10 milliliters minced garlic
2 medium onions, chopped
2 tablespoons oil
1 cup cubed tofu
2 teaspoons chili powder
1/2 teaspoon oregano
1 bell pepper, chopped
1 1/4 cups tomato sauce
chopped tomatoes
water
Servings: 8
1. Cook beans and wheat until tender (usually 3-4 hours or about 35 minutes in a pressure cooker).
2. Saute the garlic and onions in the oil. Add the tofu and cook lightly. Stir in spices and peppers, then add the sauce and tomatoes. If this is too thick (it should be the consistency of a sauce), thin with more tomato sauce. Simmer for about 20 minutes to allow the tofu to absorb the flavors.
3. Stir the sauce into the cooked beans; then add water until the proper consistency is reached. Simmer gently an additional hour or so.
4. If possible, improve the flavor by letting the chili stand before serving and then reheating.
1 cup pinto beans
1/2 cup whole wheat berries
10 milliliters minced garlic
2 medium onions, chopped
2 tablespoons oil
1 cup cubed tofu
2 teaspoons chili powder
1/2 teaspoon oregano
1 bell pepper, chopped
1 1/4 cups tomato sauce
chopped tomatoes
water
Servings: 8
1. Cook beans and wheat until tender (usually 3-4 hours or about 35 minutes in a pressure cooker).
2. Saute the garlic and onions in the oil. Add the tofu and cook lightly. Stir in spices and peppers, then add the sauce and tomatoes. If this is too thick (it should be the consistency of a sauce), thin with more tomato sauce. Simmer for about 20 minutes to allow the tofu to absorb the flavors.
3. Stir the sauce into the cooked beans; then add water until the proper consistency is reached. Simmer gently an additional hour or so.
4. If possible, improve the flavor by letting the chili stand before serving and then reheating.