Tofu Chili - cooking recipe

Ingredients

5 c. cooked pinto beans
2 lb. tofu, frozen, then thawed, broken into pieces
1/4 c. soy sauce
1 1/2 Tbsp. peanut butter
1/2 Tbsp. onion powder
1/4 tsp. garlic powder
1/2 c. water
1 1/2 Tbsp. tomato paste
2 Tbsp. oil
2 Tbsp. oil
1 green pepper, diced
2 large onions, diced
3 cloves garlic, minced
16 oz. can tomatoes
8 oz. can tomato sauce
3 Tbsp. chili powder
1/2 Tbsp. cumin

Preparation

Reserve the cooking water or liquid from cans of pintos.
Mix the soy sauce with next 6 ingredients (including the first of 2 tablespoons of oil); coat tofu pieces with this mixture.
Fry over medium heat until all liquid is absorbed and tofu is browned. Saute the green pepper, onions and garlic in the other 2 tablespoons oil.
Put beans, tofu mixture and sauteed vegetables in a cooking pot or crockpot.
Add the tomatoes, sauce and season. Simmer 30 minutes or longer.
If in crock-pot, simmer several hours.
Serves 8 to 10.