114.5-ounce can diced “Mexican Style” tomatoes, undrained or any kind dicedNote about peppers
1teaspoonunsweetened cocoa powder
1 1/2teaspoonsbrown sugar
1 1/2cupsvegetable brothSwanson or reconstituted
115 oz can black beans, drained and rinsed
Heat the vegetable oil over medium in a Dutch oven or 3 ½ quart pot. Add onion and sauté 3 minutes. Add the garlic and tofu and sauté another 2 minutes. Add chili powder, cumin, ketchup, tomatoes, tomato sauce, brown sugar, cocoa powder and vegetable broth.
Simmer uncovered for about half an hour. Chili should thicken as it simmers.
If you want to cook it longer than half an hour, cover it up and simmer for another half hour to an hour. Add the black beans and cook for another 5 minutes or until they are heated through.
Be careful choosing chili powder because some brands are very spicy. Also, dried ground chili peppers are also called chili powder.